Grandma's Potato Soup

Recipe from Grandma

Ingredients

• 4 large cooking potatoes diced
• 1 large egg
• 2 cups flour
• Butter
• 1 large onion diced
• 1 Tbsp. milk or water
• Vinegar to taste
• Salt and pepper

Directions

In a large sauce pan or pot place your diced (with or without skin) potatoes, fill pot with enough water to completely cover the potatoes add the diced onion and an pinch or two of salt. Cook on medium-high.

While potatoes are cooking, in a mixing bowl crack your egg and add milk or water, whip the egg mixture like you’re making scrambled eggs. Next add flour a little at a time to form the dumplings, you may need more or less. You don’t want the egg mixture doughy, you want the egg mixture to be crumbly. You also do not want the egg mixture overly coated with flower. The dumplings should be bite sized pieces. About the size no bigger than a nickel.

Your potatoes should be cooked and ready for your egg mixture. Start stirring the cooked potatoes, drop by hand the egg clumps until you don’t have any left. Then dump the remaining flour left in bowl into the soup, keep stirring. Reduce heat let simmer till eggs drops are done. Watch carefully this will not take long for the egg droplets to cook, about a few minutes.

If your soup gets too thick after it cools just add water to thin reheat. When serving the potato soup, you can optionally add vinegar, pepper, and/or butter to taste. With vinegar, start by adding a little at a time until to your liking. ENJOY!!!!