Hoosier Potato Soup

Recipe by MadCity Dale
READY IN: 50mins
SERVES: 10-12




  • Start water boiling in a large pot (Med. high heat). Peel potatoes and score 1/4" deep on 4 sides with knife. Use peeler to "square the potato" letting the thin 1/4" slices go into the water in the pot. Then slice the remaining potatoes into 1/4" thick slices and put into pot.
  • Add: sliced onion, butter, water, milk, salt and pepper to just cover the potatoes.pp.
  • Bring to a low boil, uncovered, and reduce heat to a medium simmer. DO NOT scorch the milk! Stir occasionally to keep the butter well mixed into the milk.
  • Hard boil the eggs, peel and set aside.
  • Simmer 20-30 minutes or until potatoes are done and have rounded edges. The thin slices from the peeler will provide the thickness for the soup at this time. Taste and adjust seasoning.
  • Just before serving-slice or chop the eggs and add into soup. If you want thicker soup-drain cans of potatoes and add to pot, heat 2-3 minutes and serve.
  • SUNDAY SUPPER variations; add veggies, diced ham/bacon bits, spices for more flavor to serve 50 to 75 servings, multiple ingredients times 5. Recipe #281741.
  • Beverage Pairing; Moscato Wine (cheap).