Michigan Potato soup

2
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.

Rating:
★★★★★ 1 vote
Comments:
Serves:
4-6
Prep:
15 Min
Cook:
45 Min

Ingredients

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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

How to Make Michigan Potato soup

Step-by-Step

  • 1IN 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.
  • 2when potatoes are soft and the water is getting low add enough cream to make a thick broth. Heat enough to warm and serve.
  • 3We 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.

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About Michigan Potato soup

Other Tag: Quick & Easy




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