Author: Colorado Potatoes

If you’re like most of us, you tend to stand in awe of the cook who measures by throwing things in the pot without looking. This potato soup recipe was passed on from generation to generation by mothers and caregivers who never measured anything except the smiles on the faces of their loved ones after dinner. Tried and true… and delicious!

OLD COUNTRY POTATO SOUP

Peel one potato per person, then dice into cubes and boil in salted water till soft. Melt a whole stick of butter (or margarine, if you must) and cook a large, diced onion in it until transparent.

Using your old fashioned, old country hand potato masher, knock the potatoes apart inside their hot water. In other words, bash, don’t mash! Add the butter and onions and put it over the heat.

DROP NOODLES
Use this simple, authentic country recipe to extend and enrich your potato soup recipes.

In a bowl, mix one egg with flour until the consistency is just a bit more liquid than pancake batter. You can make more of this mixture by just using another egg, and you can also add some water – carefully – if you want the consistency thinner.

Stir the drop noodles into the boiling potato soup gently. This hearty country potato soup is ready when the drop noodles have floated to the top.

The Country Potato Soup, enriched with the Drop Noodles, makes a satisfying meal in itself, especially on a cold winter night.