"Sandy's Recipe Room"

ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.

Irish Potato Soup

(From Little Rock Cooks...Recipes Handed Down from Generation to Generation)

Ingredients

1 cup butter

4 medium onions, thinly sliced

8 baking potatoes, peeled and sliced thin

2 quarts milk (less for thicker soup)*

Water

2 cloves garlic, crushed or 1 tablespoon dried minced garlic

1 tablespoon dried parsley

2 pinches each thyme and crushed red pepper

Salt and pepper

Directions

Melt butter; add onions and potatoes. Cook until thoroughly done (about 30 minutes), adding just enough water to keep from browning.

Add milk and seasonings; heat thoroughly before serving. Do not boil.

Author's Note: This is much better if made the day before.

*Sandy's Note: I like this soup better with Half-and-Half instead of milk. For a creamier and somewhat thicker texture, I also whisk in 1 tablespoon of flour before soup begins to cook.

Makes 3 quarts

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