Return to Content

Potato Onion Soup

Potato Onion Soup
0 votes, 0.00 avg. rating (0% score)
by

Yield: 4 servings.

A bask soup that sure hits the spot on a chilly day.

Ingredients:

  • 3 medium-size potatoes
  • 3 medium-size onions
  • 1 tablespoon flour
  • 3 cups milk
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons butter or margarine
  • 2 eggs

Instructions:

Dice the potatoes and onions and cook until soft in water to cover. Do not drain. Mix the flour into cold milk and add to the onion-potato mixture. Simmer until the flour is cooked and the mixture has thickened. Add salt, pepper and butter. Remove from heat.


Beat the eggs until light yellow. Dribble the soup into eggs, stirring all the while. Do not boil after the eggs are added, or the soup will curdle.

Updated Friday, July 20th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-2