Dutch Potato Soup

0
8

Originally printed in Farm and Dairy August 13, 1943

Ingredients:

  • (Use left-over boiled or baked potatoes)
  • 3 slices bacon, chopped (if available)
  • 6 medium potatoes, diced
  • 2 onions, chopped fine
  • 2 tablespoons of chopped parsley
  • 2 cups of boiling water
  • 2 cups of milk
  • Salt and pepper

Directions:

  1. Fry the bacon; when it is crisp, add potatoes and onions.
  2. Add boiling water and simmer the vegetables a few minutes.
  3. Add the milk and cook them 5 minutes longer.
  4. Season with salt and pepper.
  5. Sprinkle with chopped parsley.

This serves 4-6 persons.

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