Potato Soup

Recipe Rating:
 3 Ratings
Serves: 4 people
Prep Time:
Cook Time:

Ingredients

3 Tbsp butter
2 c onions, finely chopped
1 c celery, diced
2 lb potatoes, peeled and cut into ½-inch cubes
6 c water
2 Tbsp pearl barley, uncooked
1 c whole milk or half and half
2 tsp salt
¼ tsp ground white pepper

The Cook

Esther Hardman Recipe
Cooked to Perfection
Ogden, UT (pop. 82,825)
hadassah45
Member Since May 2010
Esther's notes for this recipe:
Once the potato was introduced to the Eastern Europeans there was no going back. Easy to grow and filling. There was always plenty of milk because fortunately Eastern Europeans kept cows, no shortage of milk.
My Mom loved her potatoes. Sometimes that is all she would wanted and I happily obliged. At the time, her mind was back in the 30's when in Brooklyn starvation was something you lived with. Potatoes are not fancy and I sometimes get very sad thinking about how she must have suffered.
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Directions

1
In a large saucepan, melt butter over medium heat and saute' onions until golden, about 10 minutes.
2
Add the celery, potatoes, salt, water and barley. Bring to a boil over medium heat and boil vigorously, partially covered, for 30 minutes. The potatoes and barley should be tender. Using a potato masher,mash the potatoes in pot to add some thickening. Add the milk or cream and stir well. Adjust your salt. Stir in pepper and heat to simmer.

About this Recipe

Comments

1-5 of 8 comments

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user Esther Hardman hadassah45 - Oct 18, 2011
Esther Hardman [hadassah45] has shared this recipe with discussion groups:
Jewish Home Cooking
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user Kim Biegacki pistachyoo - Oct 18, 2011
This sounds delicious. My mother loves potato soup too and would probably live on just that she enjoys it so much. I have never thought to put barley into the potato soup. I will look forward to trying this recipe out.
user Mary Gresham meemer - Oct 18, 2011
This sounds so comforting to have on a rainy winter day - would bring a bright spot to the day. I love easy, simple recipes.
user Esther Hardman hadassah45 - Oct 18, 2011
And you know you can put all kinds of stuff it. I have fresh parsley and chives still in the garden, all kinds of things. It is a good base recipe.
user Renee Marcinkoski ReneeM - Oct 18, 2011
Beautiful...love your story.

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