Mom's Potato Soup with Spaetzles
Here is her recipe.
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- 4-6 large
- potatoes, peeled and cut in chunks
- 1 qt
- chicken broth (4 cups)
- 1 large
- onion, finely chopped
- 1/4 c
- 1-2 Tbsp
- all purpose flour (use more if you like thick soup, less if you prefer thinner)
- 2 c
- milk or half and half
- salt and pepper to taste
- 1/2 c
- plus 1 tablespoon all purpose flour
- 1/2 tsp
- 1 medium
- egg, beaten
1SOUP: Cook potatoes and onions at medium heat in chicken broth (uncovered) until they are tender.
In a heavy skillet melt the butter over low heat. Stir in flour and cook until bubbly. Slowly add about half of the milk, stirring constantly. Add this mixture to the hot, cooked potatoes and onion mixture.
Use a potato masher to break up potatoes a bit. Add the rest of the milk and the salt and pepper.
Cook, uncovered, over medium heat until hot and just bubbly.
2SPAETZLES: Stir together flour and salt. Mix in egg. Mixture should be the consistency of thin mashed potatoes. If necessary add a bit more flour or a little milk to adjust consistency.
3ADDING SPAETZLES TO SOUP: Use a knife to "cutand push" a thin slice of spaetzle dough away from the bowl they are in and into the soup.Repeat until dough is used up.
Speatzles should be approximately 1 inch long and 1/8-1/4 inch wide. A little larger is OK.
Simmer soup until spaetzles are cooked.
4FINISHING: If soup is not thick enough, place 1 tablespoon of flour with 1/2 cup cold milk in a shaker and shake until mixed well. Add to the soup, stir frequently, until desired thickness is reached. Adjust seasoning. Garnish with a sprinkle of chopped parsley, if desired.