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Uses fresh potatoes.....

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This is my version of a simple yet yummy frugal satisfying soup. I haven’t worked it into a

storage recipe yet, but want to share it anyway!  After you make it once, you'll be able to

more easily decide how many potatoes you want, how much bouillon, and how much water.

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Appalachian Tater Soup

 

6 or so taters

water

chicken bouillon to taste

4 T. butter

garlic salt to taste

1 can (12 oz.) evaporated milk

pepper

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Peel potatoes and cut into bite sized chunks, put in pot. Barely cover with water. Add the

butter. Add some bouillon and some garlic salt. Add canned milk and stir. Heat to boiling,

turn down and cover. Cook on medium low until potatoes are very tender, stirring as needed during cook time, but put lid back in each time after stirring. When done, mash some of the taters with a masher or fork to thicken the soup a bit. Add salt and pepper to taste.

 

 

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