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
2 cup milk warmed
3 tbsp butter
1 tbsp chopped parsley
6 eggs boiled and soak in cold water.
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.