Pennsylvania Dutch Potato Soup

Recipe by Millereg
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READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook potatoes and onion in boiling salted water until tender- drain.
  • Add 1 quart of milk to potatoes and heat, and then blend in the salt, pepper and parsley.
  • Cut butter into flour- blend together the egg and milk using only enough milk to make the mixture thin enough to drop into the hot soup.
  • Cover and cook about 10 minutes.
  • Serve at once.
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