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
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.
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.