Egg Potato Soup

Egg Potato Soup by Ninette

 

12 cups cubed potato or 8 lbs

2 cup shredded carrot (3 carrots)

1 cup chopped green onion

1 pepper chopped

3 quarts of broth

Salt

Thyme

2 cup milk warmed

3 tbsp butter

1 tbsp chopped parsley

6 eggs boiled and soak in cold water.

 

Direction:

 

Peel and cube the potatoes. It should yield 12 cups for a family of 7.

Add them to a pot.

Add 3 quarts of broth. Add the onion, pepper and salt.

Bring to a boil. Add the carrot. Decrease the heat and cook until done.

Use the spatulas to break some potato in the soup.

In a small pot warm 2 cups of milk.

Remove the shell from the eggs and chop is small pieces.

Add to the soup along with the milk and 3 tbsp of butter. Stir well and simmer for few minutes.

Serve with saltine or cornbread.

Add more carrot to it if needed. Reduce the broth to 2 quarts for thicker consistency.

You can use more milk for richer texture. In case more milk is used,  the quantity of broth used should be reduced accordingly.

That is a tasty soup on the budget especially when potato and eggs are on sale or you grow your own potato and/or raise your own chicken.

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