California Potato Soup
Adapted from:
Memphis in May Int'l Festival Cookbook, Volume One, Wimmer Brothers,
1989. Original recipe by Jack M. Caress.
It's not a healthy potato soup, but it is good.
Ingredients
- 3 tablespoons butter
- 2 large onions, sliced
- 4 ribs celery, sliced
- 5 large red potatoes, thinly sliced
- 1/2 teaspoon salt
- Pinch cayenne
- 1/2 teaspoon tobasco sauce
- Pinch thyme
- A little more than a pinch rosemary
- 1 bay leaf
- 1/2 cup heavy cream
Directions
In a 4 quart pot, melt the butter. Saute the onion in the butter until
brown. Add celery and saute until wilted. Add potatoes and spices, and
saute for two minutes. Add just enough water to cover and simmer for
one hour or until the potatoes break apart easily Add the cream.
Stir and simmer for ten more minutes. Mash the potatoes against
the side of the pan or puree in a blender before serving.
If desired, add sliced scallions at the end. Can also serve topped
with grated cheese.
Comments
In her potato soup, mom always cuts up hot dogs into 1/4-inch rounds,
fries them in butter, and adds them to the soup just before serving.
Whether or not you do this probably depends on whether you like hot dogs
as much as the Plank family does.
Jim Plank
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