Potato Soup

Esther Hardman Recipe

By Esther Hardman hadassah45

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.


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

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.