Grandma's Potato Soup

  • 5 or 6 large potatoes -- cut up and peeled if you like
  • 1 medium onion -- diced
  • 1 can of pet milk (Evaporated Milk) or regular milk to taste
  • 1 T. butter
  • Salt and pepper to taste

Peel and cut up the potatoes and onion, then boil as if you would for mashed potatoes -- about 20 minutes. Once the potatoes are soft, add one can of pet milk. If you don't have pet milk, use enough regular milk to generously cover the potatoes, but drain the potatoes before adding the milk. Add the butter and simmer until the milk is warm and the butter is melted -- about 15 minutes.

One way to serve the soup would be in a cup or bowl in the traditional manner. One variation that my family likes is to spoon it over the cornbread. My grandma always served this soup with toast and butter or jam. Oyster crackers, saltines, just about any kind of cracker, or rolls would also be good with this, as it is a basic soup. Sometimes, for a little embellishment, I've added shredded cheese to the bowls as I serve the soup. Ham chunks or bacon bits would also add a bit more flavor. For a little more color, you might want to add some broccoli or green and red peppers. Chives might be tasty but I have not tried them myself. Bread bowls could also possibly be used to serve this soup in, letting the soup soak into the bread just a little, although I think that they might get a bit too soggy.

  • Yields: 4-6 servings
  • Preparation Time: 45 minutes
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