Sunday, February 8, 2009

Shirley Holt Oliver's Potato Soup

4 potatoes, peeled and chopped
1 medium onion, chopped
2 qts milk
salt and pepper
2 eggs
enough flour to make a stiff dough

Boil potatoes and onions in salted water. Cook until tender, about 20 minutes. Drain water and add milk. Reheat gently, until gently boiling. While waiting for the milk to heat up, beat eggs together. Add flour, 1/4 c at a time, and mix together. Continue to add flour until you get a stiff dough. When milk is boiling, drop teaspoonfuls of dough into the boiling milk, until you use all the dough. Cook about 15 minutes, or until dough is cooked through. Watch carefully that milk does not scorch. Add salt and pepper to taste. Wonderful served with buttered toast or biscuits.

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