Saturday, April 23, 2011

Grandma's Potato Soup

7 medium potatoes, peeled and cubed
1 medium onion, chopped

Fry onion in 1/3 cup butter in large pot over medium heat until it starts to turn yellow.

Add 1 1/2 full Tbsps. flour and fry a little longer.

Add 1 tsp. paprika. Boil water. Add slowly to onion mixture. Bring to boil.

Add salt and pepper to taste. Add cubed potatoes and cook for 15-20 minutes.

Add one small container [8 fluid ozs.]of heavy cream. You can use milk instead but cream is yummier! Cook 3-4 minutes until cream is warmed through [do not allow to boil.]

Stir in 1 1/2 -2 Tbsps. vinegar just before serving. Sprinkle chopped parsley and some grated Parmesan cheese on each serving.Serve with hunks of fresh bread.

Sometimes I substitute a couple of leeks for the onion. Use only the white and pale green parts. Rinse thoroughly and thinly slice.

Optional: add some chopped carrots and/or celery along with the onion/leeks and any herbs you have on hand.

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