Genuine Amish Country Potato Soup
I love this recipe, make it all of the time. It is cheap and easy to make and doesn't need a ton of time to cook or a bunch of special ingredients.
I follow the recipe closely but add 1/4 tsp dried marjoram and use a cup of instant mashed potato flakes to thicken once the milk is added. Two cups of milk will work fine instead of evaporated milk.
Add a few dashes of Louisiana Hot Sauce or Tabasco and six or so drops of Liquid Smoke to finish the soup if you have some handy.
I'll also sauté' a coarsely chopped medium leek with the onions, celery and bacon if I have one handy.
Ingredients:
Yield: 3-4 Quarts
Units: US
8 -10 slices bacon chopped
1/4 cup celery, chopped
1/2 cup onion, chopped
3 -4 pounds of Idaho or Russet potatoes, cut into 1 inch cubes
Water to just cover the potatoes.
1 (12 ounce) can evaporated milk or two cups of regular milk
1 tablespoon Worcestershire sauce (very important)
2 tablespoons parsley, minced
1/4 teaspoon pepper
1/4 teaspoon celery salt
1 bay leaf
Directions:
1 Chop bacon coarsely into 1"-2" chunks.
2 Saute' bacon, celery and onion in a deep sauce pan.
3 (I drain the fat before going on to the next step, but the recipe doesn't call for it).
4 Add potatoes, water, bay leaf, salt, pepper and celery salt and bring to a boil.
5 Reduce heat, cover and let simmer for 15 minutes or until potatoes are tender.
6 Mash lightly, leave about 1/4 -1/2 whole potato
7 Remove bay leaf and add milk, Worcestershire sauce and parsley. (and marjoram)
8 Bring to a boil and reduce to a simmer.
9 Add mashed potato flakes slowly until desired thickness and "mouth feel" is achieved.
Serve hot.
Gute Essen!