Michigan Potato soup

Stormy Stewart

By
@karlyn255

This was my mother recipe. She would make this sometimes on the weekend.

Michigan is known for two things well three but the last isn't a food. The first is detroit style hot dogs, the second is potatoes and the third of course is Detroit it's self.

She would eat it with a raw onion sandwitch. Two slices of bread, butter and a 1/2 inch slice of a large sweet onion. AS kids we ate the soup only.


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Comments:

Serves:

4-6

Prep:

15 Min

Cook:

45 Min

Ingredients

1 small
onion, diced
6 -8 large
michigan potatoes
heavy cream or you can use milk
corn starch to thicken if needed
1-2 clove
garlic
fresh ground pepper
salt to taste

TOPPINGS

shredded cheese, bacon, fresh onion, crushed crutons, beer, sour cream

Directions Step-By-Step

1
IN a good sized sauce pan, dice the onion and cut the potatoes into cubes 2/3 of an inch. She sometimes left on the skin and sometimes pealed them first. Add the garlic minced. Add enough water to cover plus an inch over the top. Cook on medium.
2
when potatoes are soft and the water is getting low add enough cream to make a thick broth. Heat enough to warm and serve.
3
We would add cheddar cheese and bacon on top. I always added fresh onion chopped, my sister added crushed onion and garlic crutons, My dad added a little beer to his.

About this Recipe

Other Tag: Quick & Easy