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For today’s addition to our Frugal Friday series, I’d like to share my family’s favorite frugal recipe: Potato Soup.  I’ve modified it slightly since my mother made this for us because I can make a pot of soup faster if I pre-bake the potatoes in the microwave.  Feel free to adapt this basic recipe to reflect the tastes of your family.

Potato Soup

1-2 potatoes for each person in your family

Milk (powdered milk, evaporated milk, or milk; whatever you have on hand)

2 chopped celery stalks, optional

1 small onion chopped, optional

1 can of corn, optional

2 T. of butter or margarine

Salt and pepper to taste

My mother used to simmer the potatoes for several hours over the stove.  I pre-bake them in the microwave! After you’ve cooked the potatoes in the microwave, rinse them in cold water to cool them down and stop the cooking process.  Peel the potatoes and cut them in small chunks and place in a large pot. 

In a small frying pan, sauté the onion and celery bits in 1T. of butter or margarine until they are tender. 

Add enough milk to just cover the potatoes in the pot (it will vary depending upon how many potatoes you’ve used).  If you are very short on milk, you can use re-constituted powdered milk or evaporated milk (not sweetened).  Or you can use some milk and then add water.  Add the onion and celery bits.  Add the canned corn if desired. Add the additional T. of butter.

Simmer over medium heat until the milk is thoroughly heated, but don’t let the milk burn!

Add salt and pepper to taste. 

Potato soup is best served with crackers if you have some on hand. To add protein to the meal and make it a little more nutritionally balanced, I often place a plate of cut up cheese wedges for my children to eat with the soup. I also know of people who cut up hard boiled eggs to put in the soup to add additional protein.

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