This week's guest, J. D. Faver (My Heroes Have Always Been Cowboys) is sharing an old family recipe. As she says, "this is the recipe for potato soup that came over on the boat from Ireland. I seriously updated it when the kids were little. It's a sure cure for what ails you. We call it Irish penicillin."
Family Recipe Irish Potato Soup
The Irish version of chicken soup came over on the boat with ancestors during the Potato Famine. I updated it as I rarely have time to milk the cow and skim the cream off the morning's milk.
3 pounds peeled russet potatoes cut into chunks
1 medium onion, diced
3 stalks celery with leaves, chopped
3 cans chicken stock or water with chicken bouillon cubes
1 tall can evaporated milk
1 stick butter or margarine
Place potatoes, celery and onion in a large stockpot. Add enough chicken stock or water (with bouillon cubes) to generously cover. Bring to a boil and reduce heat to simmer for 20 minutes. Remove from heat and mash the vegetables, slightly. I just use a potato masher or a fork against the side of the pan. You still want it to be chunky, but mashing part of it makes it rich and creamy. Add entire stick of butter and can of evaporated milk. Add white pepper and salt to taste.
Bad Girls Need Love Too....