I posted this to an individual a month or so ago, so here it is for everybody:
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Eric’s soon – to – be – world famous, never the same twice, potato soup
I This recipe originated at the Alafia River Rendezvous and was intended to be prepared in a cast iron kettle over an open fire. It is designed to satisfy ravenous reenactors.
In a 3 gallon kettle or stock pot combine:
1 ½ gallons water
6-10 lbs white creamer potatoes; scrubbed and quartered . leave the skin on.
2 vidalia onions, chopped
10 cloves fresh garlic, chopped
bring to a boil and boil gently until liquid is reduced by 20% or to the top of the ingredients
add 1 quart milk and return to boil, reduce heat to a simmer and cover
fry 1 lb bacon, crisp
crumble into soup
add:
2T rosemary
2T rubbed sage
2T thyme
2T nutmeg(this is the BIG secret)
1 stick butter
simmer for at least 2 hours until flavors mix and potatoes are very soft.
In a bowl, sift 1 cup flour
Quickly stir in water to make a medium, lump free paste
Add to soup, stirring constantly to thicken.
Serve and watch their arteries clog.
Eric and Mary Kay
2000 Silverado 1500, 5.3L Vortec, extended cab, 3.73 rear end, factory towing package. 2003 Citation 27-R TT; Reese WD/sway and controller.
[img]http://thetradeblanket.dnswh.com/trailer003.JPG[/img]
[img]http://thetradeblanket.dnswh.com/images/rv_with_woman.gif[/img][red]Eric and Mary Kay
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Just before your tater soup is ready to serve, take a cup of flour, fork in an egg and lightly cut off little dumplings right into the soup. My great gramma did this (from Germany). Something like a spaetzle, but we always called them riffles. Little chewy dumpling-noodles. Takes a little practice. She wouldn't mix it together, just scramble the egg on top and let the egg stay on top of the flour and make little cutting moves.
This recipe came in my Rival Crock Pot Cookbook. When I want to double it, I just cook it on the stove.
6 - 8 potatoes, peeled and cut into bite-size pieces (I usually use BIG potatoes or more small ones!)
2 onions chopped
1 - 2 carrot, pared and sliced
1 -2 stalk celery sliced
4 chicken bouillon cubes
1 tablespoon parsley flakes
5 cups water
1 tablespoon salt
Pepper
1/3 cup butter (I have left this out when we want to cut back on fat)
1 13 oz. can evaporated milk.
Put all ingredients exept the evaporated mile in Crock-Pot. Cover and cook on low 10 -12 hour or High for 3 - 4 hours. Stir in evaporated milk during the last hour. If desired, mash potatoes with masher before serving. You can add chopped chives if you like.
To cook on the stove it only takes about an hour at a low boil and I add the evaporated milk and cook until it gets hot again. We like to mash about half of the potatoes. DH loves to cut up Polish Kielbasa and put it in the soup.
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