PENNSYLVANIA DUTCH POTATO SOUP

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Pennsylvania Dutch Potato Soup image

Make and share this Pennsylvania Dutch Potato Soup recipe from Food.com.

Provided by Millereg

Categories     Lunch/Snacks

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

8 medium potatoes, peeled and cubed
1 onion, coarsely chopped
32 ounces milk
2 teaspoons salt
1/4 teaspoon pepper
2 teaspoons dried parsley
1 tablespoon butter
1/2 cup flour
1 egg, well beaten
2 -4 tablespoons milk

Steps:

  • Cook potatoes and onion in boiling salted water until tender- drain.
  • Add 1 quart of milk to potatoes and heat, and then blend in the salt, pepper and parsley.
  • Cut butter into flour- blend together the egg and milk using only enough milk to make the mixture thin enough to drop into the hot soup.
  • Cover and cook about 10 minutes.
  • Serve at once.

Nutrition Facts : Calories 401.4, Fat 9.3, SaturatedFat 5.4, Cholesterol 63.8, Sodium 901, Carbohydrate 67.4, Fiber 6.8, Sugar 3.1, Protein 13.6

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