Potato Soup

• 3 or 4 medium potatoes, peeled and diced
• 3 Tbsp. butter
• 1 egg
• salt to taste
• 1/8 tsp. baking powder
• 1/2 c. flour
• 1 quart milk

Cook peeled and diced potatoes in salted water until soft. Add butter. In a small bowl combine egg, salt, baking powder and flour. Mix until mixture is fine. Sprinkle into boiling pot of potatoes and water. Boil about 5 minutes. Add milk until you have a mixture that is soupy. You can also add hard boiled eggs and parsley.

Old Fashioned Potato Soup

• 1/2 lb. bacon, fried and diced
• 4 c. potatoes, peeled and diced
• 3 c. carrots, diced
• 1 medium onion, diced
• 2 Tbsp. parsley
• 2 tsp. salt
• 1/4 tsp. pepper

Add the diced vegetables to the bacon drippings (and bacon) cover with water. Add parsley flakes, salt and pepper. Cook one hour covered.

Quick Potato Soup

• 1 Tbsp. minced onion
• 1 Tbsp. flour
• 2 Tbsp. margarine
• 2 c. diced and peeled potatoes
• 1 Tbsp. parsley
• 1/2 tsp. salt
• pepper to taste
• 2 c. hot water
• 2 c. milk

Cook onion in margarine until soft. Add flour and blend well. Add potatoes, salt and pepper, parsley and water. Cover and simmer until potatoes are done (about 20-25 minutes). Add milk.

Potato Chowder

• 1 large onion
• 2 c. celery
• 8-9 c. diced, peeled potatoes
• parsley
• 7-8 chicken bouillion cubes
• 1 c. milk
• 6 hard boiled eggs

Saute onion and celery in butter until soft. Add 1 c. water per bouillion cube. Add diced potatoes and chicken broth. Simmer until potatoes are cooked (about 25 minutes) Mash a little bit to make chowder thicker. Add milk and thicken with flour. Add diced eggs and sprinkle with parsley.

Dutch Rivel Potato Soup

• 3 large potatoes, peeled & diced
• 1/2 c. celery, diced
• 1 egg
• 1/4 tsp. salt
• flour
• 2 c. milk
• 3 Tbsp. butter
• pepper to taste

In a saucepan put celery and potatoes, cover with water. Heat until mixture boils. While this is heating, make rivels....Beat egg, add salt and stir in enough flour to make crumbs that you can pull apart with your fingers. When potatoes start to boil, stir in rivels and cook until potatoes are tender. Add milk and butter and season with salt and pepper.

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