I am posting this because I am making some today, and it is DIVINE... well, at least I think so!
Its an old family recipe...and we dont really measure things in our family, so forgive my directions as they are not specific! You can adjust the recipe according to how much you want to make... let you pot be your guide!
Also, I make globbers with mine... kind of like a german pasta (spatzle). They can be omiited if you like, but they are yummy!
In addition, you can make this as thick or as thin as you please... it is very versatile!
Oh! And this is NOT a low calorie health food. This is pure indulgence! Startchy, salty and fattening! LOL!
Ok, here it is!
4-5 large potatos peeled & cut into chunks (or enough to almost fill your pot size of choice)
1 large onion (white or yellow) diced
Evaporated milk (1-2 cans, depending on amount you are making)
eggs (1-2, again size dependant)
salt and pepper
Put potatos and onions in pot, with just enough water to cover and allow taters to float freely.
Add salt and pepper to taste (remember that potatos absorb salt, so you will need more than you think!)
Boil until potatos are tender, but not too mushy!
DO NOT DRAIN!!! This is your stock!
Add Evap milk, stir, check salt content (you should do this frequently to avoid under/over salting) and bring back to a boil. Lower heat and keep and a nice simmer...be sure to stir often as it will stick if left unattended.
Start with appx. 1 cup flour. Add 1 egg and stir. Add some salt and pepper to taste. The mixture will be very gooey feeling, and quite sticky. Thats Ok! you can add more flour and eggs of you like, its seriously up to you. You really cannot go wrong with these!
Once you have desired amount/consistency, drop "globs" of dough into the soup using spoon or just your hands...keep it about a teasponful or so.. I always just do a variety of glob sizes... the globbers will quickly float to the top. Keep stirring as soup simmers and globbers cook. On average, they take about 20 minutes to cook all the way through. I just also sample em to make sure they are done!
VOILA!! Shut it off and let it cool for a bit...
Then serve! Either by itself, which is wonderful, or you can garnish it with whatever you please!
Some suggestions are:
lol. DH and i really don't pay attention to how fatty and what not our food is. We just cook what we enjoy. We eat a lot of rice, potatoes, and pasta. Meats are pork chops, chicken, sausage(in about everything that calls for ground beef), and deer. Veggies are spinach, broccoli, and green beans. We mostly cook with Olive oil and some butter, or cooking spray. We eat a lot of bacon for breakfast too.
Last night we had homemade pizza. It was tasty in fact that's what i'm going to eat for lunch. Don't have any idea what to do for dinner tonight though.
DS1-7/18/08, DS2-2/23/10, DS3 1/18/12
TTC in fall/winter of 2014
That sounds so good!!!
My mom always adds some sausage to her potato soup.
ETA: D you should link this to the odds and ends!!
Last edited by sarahbeth_311; 03-18-2009 at 02:09 PM. Reason: adding
Sarah, mommy to:
~Dylan David: 03.19.2005~
~Dakota Dale: 07.21.06-07.14.08~
~Darcy Dallas: 06.24.2008~
I read you recipe and it's almost the exact one my father has made for me since I was a small child - only with three exceptions...add 2 cans evap milk and 1 can whole milk (use can as measuring cup), 1 pkg of hot dogs sliced to desired thickness (can also use bacon chunks), and he doesn't put in the "globbers".
Very tasty and super quick and easy! One of my fav "pick me up" foods!!!
Thank you for reminding me of this recipe...going to have to go make it now!!!
Cody Austin 7/9/99
Aaron James 12/24/00
Natalie Paige 6/23/08
I just became brave enough to try making my grandma's potato soup. It's very similar to yours. We add diced ham to the potatoes (in the beginning to add flavor to the stock) and we use half and half (sometimes we use plain milk as it's the only thing on hand) with flour as the thickener. You are making me want some right now.
Brandie (32) DH Paul (31)
DD Saige 6/2/06
DS Gabriel 7/22/08
DD2 Claire 2/2/11