Depression Potato Soup Recipes

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GRANDMA PORTER'S DEPRESSION POTATOE SOUP RECIPE



Grandma Porter's Depression potatoe soup Recipe image

Provided by á-1907

Number Of Ingredients 5

Water
Potatoes (either peeled or not)
eggs
salt
pepper

Steps:

  • There is really no amount of ingredients that she ever told me of. She simply peeled the potatoes; cut them up into large cubes; put them into water; boiled until done; cracked her eggs (as many as she had available) directly into the boiling water because the eggs will break apart as they boiled and incorporate into the soup. She always told me that flour was hard to come by during the depression so the eggs were used as a thickening agent. Stir in salt and pepper to taste. This was an instant filling meal enough to feed all of the family. On a cold day, this soup is simply wonderful.

1930'S DEPRESSION SOUP RECIPE



1930's Depression Soup Recipe image

Provided by á-25497

Number Of Ingredients 9

12 cups water
1 1/2 - 2 cups of sliced potatoes
1 1/2 - 2 cups of sliced carrots
1 1/2 - 2 cups of sliced celery
1 1/2 - 2 cups of frozen peas
1 medium onion, finely diced
1 pkg (13 oz) summer sausage or ring balogna, sliced and halved (we also like to use polish sausage)
salt and pepper to taste
milk and flour to thinken (mix 1/2 cup milk and 5 spoonfuls of flour to start, may need more)

Steps:

  • Add veggies and meat to the water and bring to a boil then turn down the heat just enough to keep a steady boil. When veggies start to get tender (could take almost an hour), season with S&P and slowly add the milk/flour mixture to thicken - it will take some time for the soup to actually thicken up.

DEPRESSION POTATO SOUP



Depression Potato Soup image

Yield 4 (1 1/2-cup) servings

Number Of Ingredients 8

3 cups diced raw potatoes
1 cup diced onion
1 cup diced celery
scant 1/2 cup uncooked fine noodles
2 cups water
1 (12-ounce) can evaporated milk (skim)
1 teaspoon dried parsley flakes
1/8 teaspoon black pepper

Steps:

  • In a large saucepan, combine potatoes, onion, celery, noodles, and water. Cook over medium heat, stirring occasionally, until vegetables are tender, about 15 minutes. Drain, but reserve liquid. Return 1 cup of reserved liquid and drained vegetables back to pan. Stir in milk, parsley flakes, and black pepper. Lower heat. Simmer 10-15 minutes, stirring occasionally.

Nutrition Facts : Nutritional Facts Serves

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