Old Fashioned Potato Soup

READY IN: 1hr 10mins
Recipe by Sarah_Jayne

Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by the Tallman Family. They run a potato processing plant in town. So, it make sense they submitted a potato recipe. As with so many of these recipes, they didn't specify how many servings it made so I am guessing.

Top Review by Crafty Lady 13

Potato soup is my favorite soup and this is a great variation to the usual potato soup. I used low-sodium chicken broth in place of the water and increased the amount to about 3 cups. I also had to increase the amount of milk because it became very thick after adding the flour mixture. Once the soup was heated through after adding the milk, I added approximately 1/2 cup of cheddar cheese. Yum! Made for April, 2009 Bevy Tag.

Ingredients Nutrition

Directions

  1. In large Dutch oven melt margarine.
  2. Brown the sausage and drain off all but 1 tablespoon of dripping.
  3. Add all other ingredients except egg yolk, flour and milk.
  4. Bring to a boil and simmer until potatoes are tender.
  5. Mix yolk and flour until pea-size and crumbly.
  6. Add to soup, stirring constantly.
  7. Cook for one to two minutes.
  8. Add milk and heat.
  9. Serve immediately.

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