What's for dinner - Tuesday 11/11/08

One of my gang's most favorite dinners is homemade potato soup.  This recipe was actually one handed down in my ex-husband's family, from his Aunt Peg.  We would visit Aunt Peg's regularly and quite often she would have a big pot of homemade potato soup on the stove top.  We'd always sit down for a bowl of the best soup ever and every time I'd say "Aunt Peg you have to share your recipe".  She would always comment that her mother, my husband's grandmother, had taught her how to make the soup and there was no real recipe but I needed to come by some day and she'd teach me.  I finally took her up on the offer.  It is the easiest thing to make, but again - no recipe.

So last night, Tuesday, my youngest daughter begged me to make potato soup. We enjoyed big heaping bowls of potato soup with garlic bread stix, topped with cheddar.  YUM!

Aunt Peg's Homemade Potato Soup

5-7 potatoes, washed, peeled & diced
4 slices bacon
1 small diced/finely choped onion
milk
flour
eggs

Cut bacon in small pieces & place in a large stock pot on a medium heat.  Fry up bacon to a crisp, add onion & cook until translucent.  Add all potatoes.

Cover potatoes with water, JUST ENOUGH TO BARELY COVER THE TOPS & put a lid on the pot.

Cook on medium/high heat until potatoes are just barely fork tender.

Add milk, enough to fill the pan about 3/4 of the way & reduce heat to low.

Simmer for 1/2 hour or so, stirring often.

In separate bowl, add approx 1 cup of flour to 1 egg and mix with a fork until crumbly.  When soup is hot, add mixture to thicken it. Turn up heat to medium or medium high.

You will use about 3 eggs & 3 cups of flour total.

Once soup gets bubbly, reduce heat to simmer, stirring quite often to avoid lumping/burning on bottom.

At this point you decide how thick or thin you want the soup.  If you want it thinner, add some milk.  Thicker, add more four/egg mixture.  I use about 3 eggs/cups of flour per pot (large dutch oven) because we like it super thick.

To serve top with shredded cheddar & serve with a crispy bread stick or roll!

*note - I often use 1% or 2% milk for this with no problem. It does not have to be heavy cream or whole milk, but I will admit that gives it a little more flavor and thickness.

Do not put too much flour/egg mixture in at once as it will clump and get too thick. 

If you simply follow the directions it's nearly fool-proof. Some people add very little flour/egg thickener because they prefer a thin soup style, while others (like myself) prefer a chowder & thick and creamy style.  It's all a matter of preference.