Recipe of the Week
Alice Brantley Yeager
4 cups peeled, diced Irish (white) potatoes
1 medium onion, coarsely chopped
3 Tbsp. flour
1 Tbsp. butter or margarine
1 qt. whole milk
1 egg, beaten
salt and pepper to taste
green onions, parsley, and grated carrots for garnish
Boil potatoes and onion in just enough water to cover. When tender, add milk, salt, and pepper and reheat.
In small skillet, brown flour in butter and slowly blend into potato mixture. Add a bit of water to beaten egg and slowly stir into soup. Let simmer a few minutes to thicken. Stir often to keep from sticking. (I like to transfer this soup to a double boiler when it begins to simmer, as there’s less danger of sticking.)
Garnish bowls of soup with chopped green onions, parsley, or grated carrots to add a touch of color.