All of you gagging at soup and particularly at cream of potato…know that Cream of Salmon Soup is the recipe right beneath this one in the book. On the other hand, this soup will fill you up on a dime in lean times and is a good one to have in your repertoire for those desperate no money until pay day times.
It does beat having yet ANOTHER bowl of ramen. It gives you the opportunity to feel like you are really cooking and having a meal…but doesn’t take long either.
So, be brave, get some thrifty retro comfort. (and oh…I sprinkle a bit of nutmeg on mine instead of the parsley if I am out of parsley.) By the way…homemade potato soup is WAY better than that canned stuff.
Cream of Potato Soup
5 cups thinly sliced potatoes
1 medium onion, sliced
2 teaspoons salt
3 tablespoons butter
1â…” cups evaporated milk
1 cup water
1 tablespoon finely chopped parsley
Put potatoes and onion into a 3-qt saucepan and barely cover with cold water. Add salt, cover and bring to boil, reduce heat and simmer 10 minutes or until potatoes are perfectly tender. Mash potatoes in their liquid. Add butter, evaporated milk and water. Stir and add a little more water if soup is too thick. Reheat to scalding, remove from heat and stir in chopped parsley. Serve immediately. 5 servings. The Modern Family Cookbook