Old-Fashioned Potato Soup

This is my well-used recipe for Potato Soup that was a favorite of my Dad’s. As a little girl, I remember him coming home after hauling coal from Tremont, Pa. in the Coal Region to Philadelphia and New York City in his tractor-trailer and me running out to greet him and climbing up into the cab to ride to the top of the driveway where he parked.

I waited all day for my Pop to come home and was like a puppy waiting to hear the sound of that diesel coming around the turn, crossing the railroad tracks by our house – empty trailer rattling over each rail – then slowing down to turn into our dirt drive.

Rain, shine or snow, I ran outside, down the walk, and climbed up into the passenger side of the cab. “Ready? Pop would ask and I squirmed in anticipation of him taking off up the drive. As much as I liked the ride, the big thrill was seeing my Pop at the end of the day and knowing his prized red Mack was named after me — “Miss Lori Ann” was painted on the front bumper.

At least once a week, Mom had a pot of this soup simmering and ready for him when he arrived home. His eyes would light up seeing this as if he were going to be sitting down to a gourmet meal. As I grew older and took over the kitchen, I made this for him many, many times.

This is not meant to be a thickened potato soup, but rather a VERY simple one found in PA Dutch cuisine that consists of a thin, milky broth filled with potatoes – easy and budget friendly. If you do not like, or do not eat, hard-cooked eggs, you can omit them, but I recommend adding them otherwise. You can garnish with crumbled fried bacon, chives, paprika…your choice, but keep in mind, this is meant to be a very SIMPLE dish to keep it traditional and once you start adding other ingredients, you no longer have this wonderfully simple, traditional soup

Old-Fashioned Potato Soup

Recipe by A Coalcracker in the KitchenCourse: Soups, EntreesCuisine: Pa. Dutch, Coal RegionDifficulty: Easy

Ingredients

  • 3 tablespoons butter, divided plus additional for garnish

  • 1 medium onion, finely chopped

  • 1 – 2 ribs celery diced fine (including some leaves)

  • 6 large general purpose potatoes, peeled and diced in to 1/2 inch dice (about 2 pounds)

  • Water

  • 3 cups whole milk OR 1-1/2 cups whole milk and 1- 12 ounce can full fat evaporated milk (NOT condensed milk)

  • 3 hard cooked eggs, peeled and roughly chopped

  • Salt and pepper to taste

  • OPTIONAL: Fresh or dried parsley for garnish

Directions

  • Cook the onions and celery in 1 tablespoon butter in a medium saucepan over medium heat until softened but not browned.
  • Add potatoes and JUST enough water to cook (just barely to the top of the potatoes). Season lightly with salt. Bring to a boil; cover and reduce heat to low.  SIMMER until potatoes are tender, about 15 minutes. Watch that you do not boil too hard and cook the pan dry. Do not drain.
  • Add the milk, remaining 2 tablespoons butter, salt and pepper to taste. Cook over medium heat just until hot, do not boil.
  • Stir in the chopped eggs, serve with another pat of butter on top if desired and sprinkle of parsley and/or black pepper.

Notes

  • If you choose, you can use a potato masher to mash some of the potato cubes to thicken slightly, but this soup is meant to be thin.

DID YOU MAKE THIS RECIPE?

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I’m Lori Fogg

“A Coalcracker In The Kitchen”

Born and raised “a coal miner’s daughter” in the Anthracite Region of Pennsylvania, I love to share recipes and memories of home with fellow “coalcrackers” and celebrate our unique blending of Eastern European and Pa. Dutch heritage and cuisines here in northeast Pennsylvania.
Meet Lori
 

 
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