Barbara Swell’s Potato Soup Recipe
Barbara Swell says, inside her cookbook “Log Cabin Cooking, Pioneer Recipes & Food Lore” ,” We hunt for food at the supermarket and we’re busy with work and play instead of food growing in preserving. But if there’s even a little bit of Pioneer Spirit stealing you take leave of your cookbooks and kitchen gadgets and try your hand with some make-do pioneer cooking.”
5 potatoes, peeled and diced
1 onion, chopped
2 carrots, sliced
Chicken or vegetable broth (about 1 1/2 cups)
2 cups milk
Salt and pepper
Saute onion in a little butter. Add broth, potatoes, and carrots. Cook until soft, then mash slightly with potato masher. Add milk, salt, and pepper to taste and heat through but do not boil.
CORN CHOWDER: Add fresh, canned, frozen, or creamed corn to broth after potatoes and carrots have cooked. Add milk, and pepper to taste, then heat.
OYSTER SOUP: Omit carrot, and add canned oysters and broth after potatoes are cooked. Add milk and pepper to taste and heat.
If you find this recipe as appealing, please feel free to order Ms. Swell’s cookbook with other wonderful vintage recipes such as “Red Pickled Eggs”, “Dandelion Salad” or an ole-timey specialty of “Togus Bread”.
Call (828) 350.0307 to order today.