Survivalist Potatoe Soup

[Deleted]

Anyone have a favorite potato soup recipie? White or red potatoes?

[ping]

Well., its been awhile since I been on the board but I saw this thread and could not resist myself..

My wife loves to cook and she can kick some a$$ in the kitchen so I asked her how she fixed he home made potato soup and this is what she told me.


6 potatoes, peeled and cubed
1 lg. onion, chopped
4 carrots, pared and sliced
2 stalks celery, sliced, including leaves
4 chicken bouillon cubes
1 tbsp. parsley flakes
5 cups water
1 to 2 teaspoons salt, or to taste
Pepper, to taste
5 tablespoons butter
1 (12 oz.) can evaporated milk

Put all ingredients except milk in a slow cooker.
Cover and cook on low for 6 to 8 hours, or until vegetables are tender.
Stir in evaporated milk during last 30 to 60 minutes.
6 to 8 servings.

You can always double the receipt if you have more mouths to feed or want left overs for the rest of the week..

Have fun and make some tater soup..

Oh yea.. Use white taters, not red...

[dannoboone]

My wife has almost identical recipe, except she uses Cream
of Mushroom soup instead of the evaporated milk. Sometimes
she will add broken up fried bacon pieces or diced ham when
the mushroom soup is added.

Almost forgot: she does add regular milk in with the
mushroom soup, the same 12oz.

[Deleted]

My dad was a com specialist in Korea after The Korean War but before The Vietnam War. He told me stories of how mountainous and brutal the winters were in Korea. He said he used to cook in the back of a deuce and a half that housed his com. Potato soup was on the menu a lot he said, and I tell us when we were out hunting as kids, dad made some pretty good tater soup!!

[Deleted]

My dad use to take potatoes cubed a little over 1/2" and get them to a rolling boil, then he would reduce the heat quickly and let them stew on low for about another 10 minutes. Then he would add a cream of leek soup mix stirring constantly as the soup thickened. Bacon and coarse ground black pepper were added to flavor things up even more. You could almost eat this stuff with a fork as it was really thick. The longer it cooked the thicker it got.