Depression Era Potato Soup Recipe

45
15



1939 Depression Era Potato Soup Recipe Welcome Friends! It is Sunday morning so we’re going to do another one of the post Depression pre-world War two recipes in our Old Cookbook Show. This time out of the Elmvale community cookbook and today we’re going to make a Potato Soup Recipe. As we found out – this is a great starting point for all kinds of flavor additions. Ingredients: 8 medium potatoes, peeled and cut up 2 small onions, cut up Salt and pepper to taste 1Tbsp butter 1 quart milk Method: In a stock pot place the potatoes, onions, and just enough water to cover. Boil until potatoes are soft. Mash without draining, add butter, milk, and salt & pepper to taste. Le Gourmet TV Is Now – Glen & Friends Cooking! #LeGourmetTV #GlenAndFriendsCooking #OldCookbookShow Check out the ‘Merch’ in our TeeSpring store- T-Shirts, Mugs and more: .

source

Comments

comments

45 COMMENTS

  1. The problem with potato soup is that potatoes absorb/cancel salt and many other flavors. This causes many cooks to add more salt than is healthy.

    An old trick if you have over-salted any type of soup or sauce is to add some chunks of potatoes and cook a little longer to absorb the excess seasoning and then discard the potatoes.

    So, if you want your potato soup to be flavorful — do not add more salt. Just top each bowl of potato soup with grated cheese or crumbled cooked bacon or diced cooked ham.

  2. My grandmother fed her kids during the depression and there were a pile of kids, with a similar potato soup, she didn't mash the potatoes when cooked, she cut them in 1/2 inch cubes, cooked until soft, but she added celery (which was dried for off season use), onions, salt and pepper and no milk, lots of people added milk, lots didn't. She only had one milk cow and 10 people, sometimes more to feed, she didn't use it in her soup. Making butter, cheese, for cereal, and drinking, left little milk for use in soup. It was watery, but no more so than modern chicken noodle soup, or French Onion soup. I still make it and though my kids have started adding milk to theirs when they make it, I grew up on no milk in mine and love it. I'm 68 years old and have been eating this soup since I was little, the last two of my late mother's remaining sisters are 85 (the youngest child) and the other will be 100 years old next month (and she wasn't the oldest child) and they still make this soup.

  3. That is the way my grandmother made it. Their are all these other fancy soups I’ve watched on YouTube and it makes it thicker. Flour just a bit. Whipping cream and cheese other people use. That wasn’t how my grandmother made it. Celery salt. Etc even bacon 🥓

  4. This soup came from the same people who had sweet pickels on a sandwich with butter to keep the bread from getting soggy, for supper, on occasion. When the alternative is nothing this is abrosia. Just for perspective. From grand parents in Southern indiana who sold a 6 tenths of an acre tobacco crop for $35 cents in 1931, when today it would sell for $4500.

  5. My mother made potato soup for my father every Friday night all their married lives. I'm 66. I think she used the salt, pepper, potatoes and water. It was delicious. I never realized it was because potato soup was what they were used to, being depression babies.

LEAVE A REPLY