Recipe: Old-Fashioned Potato Soup (Pennsylvania Dutch)

OLD-FASHIONED POTATO SOUP

8 medium-size potatoes, cubed
1 quart milk
2 teaspoons salt
1/4 teaspoon pepper
1 tablespoon butter
1/2 cup flour
1 egg, well beaten
2 to 4 tablespoons milk

Cook potatoes in boiling salted water until tender; drain.

Add 1 quart milk to potatoes and heat. Blend in the salt and pepper.

Cut butter into flour; blend in the egg and milk using only enough milk to make the mixture thin enough to drop into the hot soup.

Drop by teaspoonfuls into the hot soup. Cover and cook about 10 minutes.

Serve at once.

Servings: 6-8
Source: Pennsylvania Dutch Cookbook of Fine Old Recipes