Soup.....Chili.....Stew

 

Appalachian Potato Soup

This is my version of a simple yet yummy frugal satisfying Southern tater soup. After you make it the first time, you'll be able to more easily decide how many potatoes you want, how much bouillon, and how much water. [Could also add some chopped spinach or kale]. 

6 or so potatoes

water

chicken bouillon to taste, about 1 T. granules

4 T. butter

garlic salt to taste

1 can (12 oz.) evaporated milk

pepper

Peel potatoes and cut into bite sized chunks, put in pot. Cover with water, about an inch above the taters. Add the butter. Add some bouillon and some garlic salt. Add canned milk and stir. Heat to boiling; then turn heat down and cover. Cook on medium low until potatoes are tender, stirring as needed during cook time, and put lid back on each time after stirring.  When potatoes are very tender,  mash part of the potatoes with either a masher or fork to thicken the soup a bit; then continue to cook it without covering for about 10 minutes.  Add salt and pepper to taste.