When Brooklyn’s Exponent writer Monetta Harr interviewed Laurice LaZebnik about her new book Minnie’s Potatoes, she was treated to her great-grandmothers potato soup. The review: Delicious!
Minnie’s Potato Soup (Kartoffelsuppe)
1 quart chicken broth
6-8 strips of bacon, cut into small pieces
1 small onion diced
4 potatoes (about the size of your palm), peeled and diced
½ cup milk or cream (optional)
a pinch of salt
Fry bacon until crisp and remove from pan with slotted spoon, leaving bacon grease.
Add onion and cook until tender.
Add chicken broth, diced potatoes and the fried bacon. Cook until potatoes are tender.
Mash some potatoes to thicken the soup by pressing them to the side of the pan with a spoon.
Add milk or cream (optional) and heat till warm again.
Salt to taste.
Corn Chowder Variation: Add a can of corn when you add the milk.
Sounds delicious, I’ll have to give it a try!
I can assure you it is delicious and well worth a try.