Try this Speedy Potato Soup Recipe for a nutritious, meatless meal made from fresh vegetables out of your own garden.
Speedy Potato Soup Recipe
Potatoes (enough to fill a large pot)
Water to cover
1 quart of milk
Salt and pepper to taste
2 tablespoons of flour
1 tablespoon of butter
Peel the potatoes — make sure they’re sound! — and cut them into pieces small enough to be eaten with a spoon. Rinse or soak the spuds well in cold water, then cover with water and boil. Next, add the quart of milk and season the broth to taste. When the ‘taters are cooked, fry 2 tablespoons of flour and 1 tablespoon of butter in a pan, stir the combination until it turns brown, and then blend the mixture into the potato stock. Serve promptly. This soup may be seasoned with celery or parsley, too, if you desire. To make it still more delectable, beat up 1 or 2 eggs in a cup of cold milk, stir it into the soup, and serve.
Read more about vegetarian soup meals: Meatless Soup Recipes.