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Potato Soup 3




Source of Recipe


internet


Recipe Introduction


This soup is piled high with tasty goodness that each person dumps on according to tastes and appetites. Carry chicken broth in cans or cartons or use 6 cups water and 6 chicken bouillon cubes. Bring as many toppings as you like.


List of Ingredients




½ stick butter
3 cans, 15 ounces each, diced potatoes, well drained
1 large or 2 medium onions, diced
6 cups chicken broth
13-ounce can evaporated milk
Potato flakes (optional)

Dump-On Toppings
Bring as many as you like. Ideas include:
Shredded Cheddar cheese or thin slabs of Romano
Sour cream or creme fraiche
Real bacon bits or fried-out tidbits of salt pork
Dried chives, parsley or other herbs
Croutons, pretzels or cheese crackers
Sliced scallions, diced tomatoes
Shredded carrots or other root vegetables







Recipe





In a roomy saucepan, melt the butter over medium flame and stir in the onions and potatoes to coat well. Stir-fry to brown potatoes and onion. Add broth, cover, reduce flame and simmer until onions are tender. Stir in milk and heat through. Do not boil.

If you prefer a thicker soup, slowly stir in potato flakes a tablespoon at a time. For a thinner soup, add more broth, water or bouillon.

Ladle into soup bowls and pass toppings around so everyone can "doctor" their own soup.