michigan potato soup

Name: Michigan Potato soup
Prep time: 15 min
Cook time: 45 min
Yield: 4
Ingredients: 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(s) garlic; - fresh ground pepper; - salt to taste; ## TOPPINGS; - shredded cheese, bacon, fresh onion, crushed crutons, beer, sour cream

(1 RATING)

96 Pinches 2 Photos

Stormy Stewart

Mio, MI

Updated on Aug 1, 2011

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.

Rate

prep time 15 Min

cook time 45 Min

method ---

yield 4-6 serving(s)

Ingredients

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 1

IN 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.

Step 2

when potatoes are soft and the water is getting low add enough cream to make a thick broth. Heat enough to warm and serve.
Step 3

We 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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