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Potato Soup with Celery and Eggs

Deel op Facebook Print Recipe

Equipment

  • heavy soup pot

Ingredients

  • 2 cups potatoes peeled and diced
  • 1 onion chopped
  • ¼ cup celery sliced
  • 1 quart milk
  • salt and pepper to taste
  • 3 hard-boiled eggs shelled and chopped
  • 2 T. butter
  • 1 T. chopped fresh parsley

Instructions

  • In a heavy pot, add 3 cups water, potatoes, onion, and celery; bring to a boil, reduce heat, and simmer until potatoes are cooked through.
  • Add the milk and heat on low until hot, but do not boil.
  • Add salt and pepper to taste and then add the hard-boiled eggs, butter, and parsley.
  • Serve as soon as the butter has melted, stirring to mix the butter and parsley before ladling into individual bowls.
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Course; Eggs / Soup
Cuisine; Amish