Ethel's Potato Soup

Ethel's Potato Soup

From The Call to Cook, the food and faith blog from Holston Conference Communications


When autumn finally chills the evening, what do you crave for supper? Could it be potato soup?

Scott Ketron posts incredible photos of the cooking he’s been doing since he retired first as Holston Conference clergy and later as an entrepreneur.  

He shared this photo of Potato Soup and then he shared the vintage recipe from his late grandmother, Ethel Ramsey of Kingsport, Tennessee. He added homemade bread, bacon and cheese just to make us jealous.
 

Ethel's Potato Soup

5 cups water
2 large potatoes, peeled and cubed
¼ cup onions, chopped
2 tablespoons self-rising flour
5 cups milk
2 tablespoons margarine
Salt and pepper to taste

Peel and cube the potatoes and rinse in tap water to remove excess starch. Add the rinsed potato cubes, onions, and 5 cups of new water in a large saucepan.

Bring to a boil, then reduce to medium heat, stirring occasionally. After 15 minutes or until the potatoes are tender, drain the water completely. Add the flour and stir gently. Add milk, margarine, salt and pepper. Slowly bring to a boil over medium heat, stirring often, until soup thickens, taking care not to scorch.