Creamy Potato Soup--A Penny-Wise Recipe

Our family loves potato soup, but they are incredibly particular about the recipe. For them, this is the only recipe that will do. It makes a wonderfully rich and creamy soup that serves 6 at our house.

Cream of Potato Soup

5-6 large potatoes, cubed
1 small onion, diced
1/2 cup margarine
3/4 cup evaporated milk
1 cup flour
1 egg (Plus 1-2 Tablespoons water if needed)
1/4 teaspoon salt
additional salt to taste.

Place potatoes, onions, and margarine in a large pot. Add enough water so that potatoes are covered with about an inch of water. Cook uncovered on medium high heat until onions are transparent and potatoes have softened. Stir frequently.

In a medium size bowl, mix flour, egg and 1/4 teaspoon salt. Mix until dough begins to hold together in the shape of small dumplings. You may need to add a tablespoon of water at a time to get the correct consistency. Try not to get the dough too moist. (This may take some experiementation, but don't worry. The appearance may suffer a little but the soup should still taste fine.)

Add dough to boiling soup mixture and stir. Reduce heat to medium. Immediately add evaportated milk. Stir constantly until soup begins to boil again. Remove from heat. Season to taste. Ladle into bowls.