This is a warm, potato-y soup that can be served as a pre-meal soup, a side dish, or a simple entrée.
It is not a thick soup, it’s simply potatoes in butter and milk with some additives … and yet, it is
delicious, filling, and comforting! It’s great on a cold day, and a lovely addition to a soup potluck
And, YES, you can add bacon, or serve with a side of bacon, if you want!
Ingredients:6 medium Potatoes (peeled and cut into ½ to 1 inch square pieces)
1 medium Onion (cut into ½ to 1 inch square pieces)
8 Tbs (1 stick) Butter
Milk (to fully cover)
Salt and pepper (to taste)
4 whole Cloves (to taste, just know they can get very strong)
2 oz (or more) Chedder Cheese if desired (grated fine)
My mom comments: If there is not too much water left after the potatoes cook down, you can leave it all in, then add the milk, butter, and cloves. I have done this at times to keep the soup a little bit thicker, but it will generally, even then, be on the thin side. If you want a thicker soup, you can add a little bit of flour, but not too much or it will taste floury.
Lynnette (Debbie) | Unicorn Fiber Arts | Timotheus (Tim)
Copyright by Debbie & Tim Coyle