Hattie's Potato Soup

Hattie’s Potato Soup

        4-5 medium to large potatoes, peeled and diced

        ½ cup diced onion

        Salt and pepper to taste

        Butter

        Flour and water for thickening

Place potatoes and onion in large pot.  Cover with just enough water to cover potatoes and onions. Bring to boil and cook for about 20 minutes—or until potatoes are cooked, but still firm.  Make thickening in 4-cup liquid measure.  Use about ½ cup to ¾ flour.  Add water, to about two cups while beating with wire whisk to prevent lumps.  Beat until smooth.  When potatoes are cooked, while potato liquid is gently boiling, add thickening slowly and stir constantly.  When soup begins to simmer, turn down eat.  Add butter, mom also did about ½ stick and salt and pepper to taste.  You may serve with crackers.

UPDATE:  I fix this soup today by sautéing potatoes and onions in a bit of olive oil.   Then I add water and follow other directions except that I use soy milk and absolutely no butter.  You really can’t tell the difference.

From:  DILYLOPR'S Cookbook Chronicles

This soup was the first meal I prepared in my married life.