Potato Soup

I was craving soup, but I wanted a recipe that was simple and light.  After a quick look through the pages of my Grandmother’s cookbooks, I had my soup recipe. 

This recipe for Potato Soup is from what I believe to be the oldest cookbook that my Grandmother owned, circa 1930-40’s.  It was super simple to make and from start to finish took less than 25 minutes to prepare.

The potato and onion has been sliced, water and salt have been added…now it’s time to start cooking.

Bring the water to a boil and then turn down the heat to a gentle simmer.

Add cream and butter.

Dust with pepper, garnish and enjoy!

This is the original recipe exactly as it was written in the cookbook.

Potato Soup

Peel and slice 1 potato in very thin slices.  Peel and slice a small onion in thin slices.  Cook rapidly in 2 cups of boiling water for 15 minutes.  Add 3 cups of thin cream or rich milk and 1/4 teaspoon of salt.  Heat.  Add 2 tablespoons of butter.  Dust with pepper.  Sprinkle each portion with minced parsley.  Fresh mint leaves, finely chopped, may be substituted for the parsley.  Serves 4.

My comments on the recipe…

For a light lunch, this recipe was exactly what I wanted.  However, I honestly can’t see how one potato is going to feed 4…especially not the four hungry people that I feed each day!  Well, possibly if you were hosting a ladies’ luncheon and were also serving breads, sandwiches or salads.  There was basically enough potatoes in the soup to feed one person with a lot soup liquid left over.

For my personal taste, I thought it needed a tiny bit more salt added to it.  Since I was out of parsley and didn’t have time to run out to the store, I garnished the soup with crumbled bacon.

I’m linking up with Designs by Gollum for another Foodie Friday.  I’m also linking up with Brenda’s Canadian Kitchen for Cookbook Sundays. We would love to have you join us!

DG