Depression Era Potato Soup Recipe
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- Опубликовано: 2 окт 2024
- 1939 Depression Era Potato Soup Recipe
Welcome Friends! It is Sunday morning so we're going to do another one of the post Depression pre-world War two recipes in our Old Cookbook Show. This time out of the Elmvale community cookbook and today we're going to make a Potato Soup Recipe.
As we found out - this is a great starting point for all kinds of flavour additions.
Ingredients:
8 medium potatoes, peeled and cut up
2 small onions, cut up
Salt and pepper to taste
1Tbsp butter
1 quart milk
Method:
In a stock pot place the potatoes, onions, and just enough water to cover.
Boil until potatoes are soft.
Mash without draining, add butter, milk, and salt & pepper to taste.
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i was literally thinking the other day you should try and recreate kfc chicken haha, looking forward to it
Please do Welsh rarebit! It’s such a good comfort food... oh and buy whole milk for it (it’ll be worth it).
Love your vids, and how you explain your thought processes.
Keep up the tasty work 😋
Quick question about the cream substitute: how much cream would you have put in if we're doing this recipe?
@@luiseatoll6368 I'd probably replace 1/3 of the milk with 35% cream.
U r incredible..
Depression area, My mother cooked like this my whole childhood in the 80’s and 90’s. We never went hungry she always made it work.
Mine too! We ate potato soup like this except my mom never mashed up the potatoes(yuck), and she cooked hers down a bit to make it thicker. She also used canned milk since it was cheaper than fresh milk back then. We loved that soup, and I still make it, even as an adult. Sometimes simpler is better, imo.
Me too, it’s my favourite soup
Awesome!
I make this with frozen peas, and evaporated milk.
@@ennismccaffrey3227 my mom made it with chicken broth instead of water and no milk and did not mash potatoes up
I've been making potato and onion soup for a "life age of the earth" and the MOST amazing thing about this dish is how it can knock out a cold or the flu. A winter weather mainstay!
Bag of milk...and a bag of bag of milk
That some wild canadian things !
iban damoo to be fair that’s a central Canada thing. Out west we just have the 2 and 4 l jugs.
As Brady said. I'm out west and I was as surprised by the bag of milk thing as you.
More eastern,
Manitoba we use cartons and jugs too
Your English is very awful go back to school please.
If you go rural, milk even comes in cows!
My depression soup recipe:
1 bottle of cheap whiskey.
An old cigarette i found under the bed.
You made my day
That's hilarious!
YES!!!
Same
Lol.
My mom always made a soup almost exactly like this for us when we were sick. Simple but we all loved it and it was our comfort food when we were sick. ❤️
Laurel Reynolds omg! Me too! It's my ultimate comfort food.
Same here! I’m pretty sure soup is responsible for half of the healing when I get sick. lol
Laurel my momma always made this for us when we were sick.
Same at our house, and I still start craving some whenever I'm feeling under the weather. My mom always used celery in there too.
These days, I like to use vegetable bouillon instead of water at the beginning, and also fry the onion/celery a little in the butter if I feel like it. The little extra flavor from both is great. But, rarely stray much farther from the original, especially when I am sick.
This is exactly the recipe I use for my potato soup - same as my mother (who grew up during the depression) used. As I was growing up, we ate potato soup often and to this day, it is a comfort food for me. I was raised on a farm where we grew all of our own veggies, meat and milked a couple of cows for all our dairy needs. So, the milk/cream and butter were very fresh and the potatoes either right out of our garden or our root cellar. Now I use evaporated milk.
You did the milk in plastic bag shot to trigger people.... nice.
@@stormbob it's very good for reducing waste! Bags use a lot less plastic than jugs, and since they come in smaller quantities it's easy to use all of the milk before it spoils.
I respect him for putting a fresh bag into the holder and cutting it. Instead of leaving the empty bag in the holder for someone else to deal with
I remember having bagged milk at the elementary school I went to in GA in the late 80s/early 90s. I recall there being a bit of a messy learning curve using them.
@@asphere8 But you also can't recycle/compost them (at least in many places) like you can plastic bottles/jugs, cartons and glass. And they don't have pint/quart/half gallon (or liter-based) containers in your area??? The bags are also often clear (as are glass and some plastic bottles) and milk/cream is sensitive to light, which shouldn't be a problem in a home fridge, but stores usually have clear glass windows in their refrigerated/frozen areas. I always stick to cartons/opaque plastic. Leaving an open spout in the fridge (like he seemed to) can also be bad since it can absorb flavors unsealed.
@@aaron74 lived my entire life in Minnesota. Grew up in Northern Minnesota about 2 hours from the Canadian border. Never, in my life, have I seen bagged milk like this.
I grew up with this recipe! My grandma had this soup growing up and made it every sunday after church.
My grandparents lived through the Great Depression in Iowa and Nebraska. This what I knew of as potato soup until I was in my twenties. If you have the butter for it in the first place, use it to soften the onions a bit before adding potatoes and water. Add some salt now, too. Lid on is good. To thicken it a little, bring it back to a medium simmer for a couple minutes after the mashing and before the milk. This gets the starch in the potatoes more active. In our house, it wasn’t potato soup if it had all the vegetables in it, that was vegetable chowder and got made in summer when the last of the potatoes were in there just for starch and the garden produce filled out the rest. Potato soup could have cheddar or Colby cheese if there was some, or leftover bits of ham if there wasn’t enough for sandwiches or casserole. Even at its simplest, this soup is warm and comforting and the milk and potatoes together make a complete protein. Honestly, this soup is one of my family traditions.
Lane M Milk is a complete protein, potatoes do not add any protein but do have important vitamins and minerals.
@@carylhalfwassen8555 actually a med potato has about 5g of protein. They contains all the essential amino acids you need to build proteins, repair cells, and fight diseases. And eating just five of them a day you could survive on potatoes alone. Although eventually you would run into vitamin and mineral deficiencies.😕
You have to add butter. 👍
@@katherineeckrich2039 oh god yes. It helps thicken and what r potatoes without butter.😉
Caryl Halfwassen actually potatoes DO have protein in them. About 3.5 grams per cup (according to the USDA).
I'm 72 and this soup was the soup my grandmother would start making as son as she knew someone was ill.
My mom did the same thing.
I live in Texas and my forefathers lived on a farm during the depression and it was exactly as you said--they had many things available to them they they grew and canned that city people did not have. My grandparents said that the Depression wasn't really a big change for them--they never had any money anyway. The three foods they usually had to buy was coffee, some sugar , some flour and maybe tobacco. A lot of their sugar needs was met by local cane sorghum syrup and honey. Also, they ate a lot of cornbread they they milled from their own corn-a very simple type that had no flour. Also what meat they had was chicken and pork--not beef. A cow was too useful and a steer was valuable to sell, so they ate pork which had very little value and a sow pig was very prolific and ate anything.
🎶Well, someone told us Wall Street fell, but we were so poor that we couldn't tell🎶
Jim Purl my grandmother lived the same way and said the same thing.
@@VVeremoose Exactly
My Grandparents out side of Palestine Texas pretty much the same thing. Even Opossum and Raccoons avoided humans.
I’m certainly glad today I learned all my nanny’s old recipes and how to make food stretch I love this soup I’ve eaten it my whole life was making it myself by age six my family is from Littlefield Texas
My grandma made a soup just like this for us all the time when we were little. She would always have fresh biscuits or fried dough with it. She was a ranch cook when she was a young woman. Thank you for nostalgia.
Perfect, my family recipe! I learned this recipe as a child in the 1960's from my parents who were kids during the depression. Often it was made with bacon or bacon for seasoning. My hint is if you want to use less salt add salt to the potato water. Then add more salt if needed. Pasta and potatoes get more flavor when salt is added during the cooking process. Be careful because the salt can concentrate when they are cooking. And the method I learned was not to cover the pan when cooking. The potato and onions are usually cooked down to a thick mush. The base is then thinned out with cream or canned milk. Then salt and pepper to taste. You are right this is also the base for corn or clam chowder. I still make this soup.
You're like Townsend's but for the early 20th century
townsends definitely puts a lot more work into explaining the history behind it all
i've been saying for awhile they need to do a collaboration, they're both cheerful, friendly chefs that like to relive history through food and read old cook books.
Can anyone recommend similar channels? I love the food history
@@markowalski1 "Modern History" has a short series of dedicated food videos and a tv show that's on youtube called "worst jobs in history" talks about food.
@@markowalski1 "sandroman history" and "invicta" both have some good roman centered food videos too. "Townsends" is hands down the king of historical food videos though, hes got over 100 of them
This is how we always had Potato Soup per Grandma’s recipe. She’s 91 years young and with more butter and canned milk/evaporated milk.
Good stuff 🤤
My mom taught me how to make this. I still love it. It's my go-to food when I'm sick. The only difference is that we dice the potatoes and do not mash.
agree.
I love the stained pages of the cookbook. My mom has been gone since 2010, I still have her box of recipe cards covered in stains and her scribbled on notes. When I flip through looking for her recipes of baked bean, tea biscuits and ginger cookies, etc...I think of her.
My grandmother made her own celery salt each year at the end of growing season. She'd take the celery that she allowed to go to seed and chop it up and put it in 2Lb of salt. My father says it was a weekly activity to 'shake the celery'.
tjs114 oh wow! I honestly never thought how celery salt was made lol
Old family cookbooks are definitely a guide because most cooks guarded their best recipes.
Full fat, fresh milk had the cream still floating on top. And the soup probably was left on a warm stove which provided time to thicken.
I sautéed the onion in bacon fat first, then simmered the potatoes and onions in water to cover for 20 minutes. After mashing I used half and half for the old-time milk and only 1 T. grass fed, grass finished butter. (Some farmers would scoop a ladle of whatever broth was simmering at the time as well.) Then I let it mellow for about 10 minutes. My other change was using white pepper for a beautiflly cream-white presentation. You were right about the cheddar on top, if there was any to be had, which usually went to the cook.
I think you'll find if it sets a bit it will thicken quite nicely.
Thank you for sharing these older receipts! My grandmother was an excellent cook during the depression and to me these flavors are priceless. I will be a new sub today.
My Mother, Aunts, Uncles, and Grandmother all lived through The Great Depression.
Lost of these recipes would have been fortified with items from the root cellar.
I do believe you are correct with the milk. They would have used raw milk so it would have had none of the cream separated out. They used to tell me that even with the bottled milk there would be a layer of cream at the top.
That's true about bottled milk having cream on top. Growing up in the 1950s, we had milk delivered into an insulated box on the porch. We were expected to spoon out the cream before using a fresh bottle so dad had cream for his coffee. The cream was kept in a small cream pitcher
My grandmother made this soup constantly while I was growing up. In Europe, we had access to celery root. Last longer in the pantry. She said the potatoes and onions were the base, the rest was what you had on hand if you wanted it in. She made a number of saved leftovers as part of this soup. Thank you for sharing this with us.
You should roast the Potatos and the Onions in the Butter before fillling up with water, it alway gives you more taste!
der laneman I hope it remember this comment when I decide to make it. I would use some type of plant milk though so I’m not sure if it’ll be close to the same but it seems to work fine for mashed potatoes for me so it’s possible.
Do you just roast them in the oven? Like baked potatoes. Does sound good
I cook my onions in butter till soft, boil my potatoes in small cubes, partially drain, add half a stick of butter, a mix of evaporated milk and water, salt and pepper.
Exactly. Cut up 0potatoes and onions, saute with butter on top the stove, then add water and milk salt and pepper.
Sounds yummy , but I'm pretty sure the point was to follow an old recipe which he did.
"This gentleman sounds Canadian"
*breaks out a bag of milk*
"I'm so clever and observant!"
I was wondering about milk in a bag...
Never heard of it.
@@julieneises8851 was it dry milk?
Actually it’s only found in eastern Canada .
@@papermoon4129 yup, Ontario only, the weirdos.
omg! the fabled bag of milk!!!
Is that real milk? I have never heard of bag of milk before, must be a Canadian thing
It's standard in Canada. As you can see it's President's Choice (PC) which is a Canadian store brand. And it's in liters.
I lived in South African in the 90s and we always bought milk in bags. Were able to freeze it too. Its disappointing this has never taken off in America.
@@lisal4824 I freeze the jugs all the time, when I catch them on sale.
We have those in NZ as well!
My Mom was a teenager in the depression years on a potato, turkeys and apple farm. She used the same basic recipe, made it a little thicker and called it stewed potatoes as a side dish. Tons of pepper and I still make it. Thanks for the video and memories.
My mom makes stewed potatoes as a side dish, just as you described. She's just turned 60, grew up eating this all the time.
This is reminding me of the Stone Soup story.
Reminds me of my mother-in-law's potato soup but she started with a ham bone and added carrot & celery, the rest of the recipe was the same. Absolutely delicious! It was my favorite thing she made.
P.S. We have bagged milk here in central Wisconsin, it's not just a Canada thing.🐄🥛😉
Kwik Trip?
@@sarahb2963 Yes Ma'am.
When I was a child in the 1930's, this seemed to me to be the soup that everybody made. It has always been a comfort food for me, and I made it for my children in the 1950s, and still make it today. An interesting variation was that some people, instead of adding milk or cream, added canned tomatoes. I make this occasionally. Our family loves both versions. I just wonder if anyone else remembers potato soup made with tomatoes..
I LOVE the way she comes wandering in after you do all the work 🤣.
Potatos, carrots & onion makes an excellent soup. No need to add anything unhealthy.
Like what?
My grandma's potato soup was stock, potato cubes, salt, pepper, butter and milk. Super simple and still my favorite.
Glen: “maybe add about a tablespoon of butter”
Also Glen: puts in 1/2 cup stick of butter
My mom used to make a very similar recipe for my father. He loved it. They grew up in northern Minnesota during the Depression.
“Potato Soup”
Did you mean: Watery Mashed Potatoes?
😂😂😂
Something went wrong. 🤷🤦🏽♀️
Yeah gross!
Literally all soup is is water with some crap chucked in.
He basically made potato gravy.
Lol
Our family makes the same soup with the addition of boiled eggs (made separately). The yolks help with the broth. Makes all the difference.
Yea but didnt these watery soups they would pour over a chunk of old bread
Old bread? What is this "old bread" of which you speak? I hear some people tell of a thing called "leftovers" too.
I was raised on my Mom's potato soup. She added celery as well as onion. Then drained the water before adding milk and butter. A bit of butter and a chopped hard-boiled egg.
This is my first time seeing the bag of milk, it's interesting. I've never seen that before, thanks for broadening my horizon and blowing my mind a little bit lol.
Yes, I wondered how it was packaged to sit on the dairy shelf, imagining it stacked up like cord wood!
I don't know why Canadian dairy decided to package and ship milk in bags, but it identifies the show as based in Canada - if the accent didn't give it away.
@@essaboselin5252 here in Wisconsin kwik trip (a gas station) sells bagged milk
My grandma made her potato soup like this except she just cubed the potatoes kind of small and left them that way and no onion. I make mine the same way she did. Very simple but lovely.
dunt understand why the amazement at bags of milk... what do these city folk think udders are?
That's like saying a mouth is a bag of teeth.
Anyway I think it's ironic that people don't have a problem with milk right in a cardboard carton when nobody will eat cereal that escaped from the bag into the box. That pairs well with this strange bagged milk fascination.
@@cm01 Bagged milk has fallen out of favour in the US, but I remember it briefly in my childhood.
@@ethelryan257 I think they still sell milk in bags in some parts of Wisconsin.
Keet Randling 🐄that is so funny!
My mom made something similar. Potatoes onion boiled in water and plenty of salt and pepper then she added cut up ring baloney and drop noodles and finished it with milk. It was a favorite.
My Mother made potato soup just like that, her Mother taught her. I loved the simplicity of it and would never add anything to it.
Even though this is from 4 years ago I am still commenting. This is exactly how my mother made it. I prefer it just plain although i do add celery seed. My favorite soup.
RUclips is trying to prepare me for something 😷
I love the depression recipes you do. My grandparents had their own farm. Lots of potatoes, and green string beans. My grandmother told me many stories from that time. I'm greatful that you are sharing the recipes. Thank you, & God Bless♥️♥️♥️
Cookbook: "Mash vegetables."
Glen: "No, I don't want to mash it."
Glen 2 min later: "Why is this so thin?????"
Totally agree
Add powdered potatoes? Caulifower?
I used to make this with my grandmother quite often as a child.
While it might not be period accurate, for that many potatoes you need more like a stick and a half of butter.
She also put in a whole head of garlic.
And there was no mashing, you boil the potatoes until they naturally fall apart and the water evaporates. Then you add the milk to make it soupy again
I grew up eating this and still make it today. My family loves it. Only addition I do is celery.
We do carrots and celery, the meat eaters do chicken. But really pretty similar to this.
Really great with leek, too. Comfort food for late autumn / winter.
Rivels make it great! It’s literally just egg and flour mixed together and plopped in like dumplings
@@iododendron3416 Do you add leeks with onions or later?
@@01SaltyWitch Do you add carrots and celery with onions or later?
Excellent recipe.
I stirred 3 Tbs. of cornstarch into the milk before adding it to the soup. brought the soup to a fast simmer / gentle boil for 1 minute to thicken. That gave the texture a bit more thickness & feeling of "richness".
“ Bacon and Corn”...You sure you’re not from the US Midwest? 😊 Love watching you two critique your experiments. Thanks again for another great video.
Southwestern Ontario is just across Lake Erie from Ohio, and Elmvale is just across the lakes from northern Michigan and Wisconsin so there's a lot of similarities in the types foods available and able to be grown in the region. Colonists also tended to be from similar background (a bit less Nordic but still very WASP-y) so you get the same bland seasoning and heavy on animal fats.
I made this quite often , my grandmother taught me, but she always added the flour in cold water making it alot thicker and once in a while she would add small chuncks of ham or bacon or what ever pieces of meat scraps you happen to have. Also she made ribble soup!
I only recently discovered your channel and I must say it has quickly become one of my favorite. I just absolutely love the calmness and unpretentious vibe. Very educational as well!
Potato soup becomes a catch all for any veggies that are just at the edge and any herbs that I have.
My sister-in-law put me onto this, chopped spinach in your potato soup.
Or add some cheese. Modern 🤷
Or go out in the yard and grab some dandelion greens.
My Grandmom grew up in the depression and this is almost exactly her recipe... she made hers a little thicker by mushing things a lot more and adding a 1/4 cup or so of cream to it. She also added a little garlic, and sometimes would garnish with a little chives or scallions or bacon bits. That's it.
This is the base to a Dublin coddle, and all the seasonings you’ve been mentioning (except hot sauce) work well in a coddle! My favorite dish
My grandmother taught me how to make this, I have always added a small amount of flour & heavy cream to thicken
as if i wasn’t spooked before , RUclips JUST RECOMMENDED THIS TO ME 🥺🥺🥺❤️. Anyone else?? xxx
Yep.
I always use this as my potato soup base. Today I’m using it at a vehicle for a lovely cauliflower mushroom I found! Added bacon, roasted garlic and some zucchini as well :)
I am also Canadian (from the Golden Horseshoe area), and ate this soup when I was growing up. It was a recipe that my grandmother made quite frequently for us, and that my parents still make today. The version we made used canned, evaporated milk (undiluted) instead of fresh but it is otherwise identical. I can remember that every time my grandmother made it, she would grate some cheddar into the soup and remind us that when she was a girl they didn't add cheese to theirs because that would have been a waste or unnecessary luxury but that she thought it tasted better with it. We also usually ate it with (large quantities of) buttered bread--sometimes a nice crusty loaf from the bakery a few streets over.
I tried making it once for my husband and kids but they didn't care for the texture of it, and the way the mashed potatoes sort of sink into the bottom of the bowl. I've since changed it beyond all recognition but potato soup in some fashion remains a fixture in my life.
I love seeing how different areas react to foods or how they may cook them. This is how we make it now. Looks like it used way too much water and not near enough butter. We may have used about 1 to 1 1/2 sticks of butter. 😂😂 Maybe a cornstarch slurry to help thicken. You can use cream cheese or cream instead of milk. With some shredded cheddar and saltine crackers, you will have a wonderful comforting tater soup.
I grew up with soup made like this, my mom was raised in rural Arkansas during the depression. She did add bacon (always) and sometime celery. She would serve with hoe cakes. We loved it.
that's how my mama taught me too.
I like how you came up with ideas to add to it
Bags of milk. I have seen it all now.
here in argentina, bags are a common way to see milk packaged in. btw we call it "sachet", i think it's french.
What Country Do You Live In?
@@mgtowp.l.7756 USA
I remember milk in bags back when I was a kid in southern Ontario and I'm a great-grandma now, so it's been a thing for decades.
@@catodiscismo good to find another Argie!
(Really can't believe people are so surprised at bagged milk...Wait until they get word of the bag of oil)
Exactly the way my mom always made it, except we put more butter in it....4-5 Tablespoons.....and yes, add cream or evaporated milk, and that thickens it up.
Around here in nordic countries the recipe is very similar and even simpler. Potato (boiled in water), milk and salt. Althought the soup is mashed very fine and much thicker almost like porridge.
my grandmother (b.1914) made potato soup in water, drained most of the water, added milk. seasoned with salt, pepper, and a bay leaf. cooked until it was a porridge.
The milk bag etiquette made me laugh. We are told this from an early age here in Quebec also.
looks great for a cold rainy day 👍🏼
It's one of the staples in the kitchen, jazz it up to taste. Big plus, extra company shows up, add more of what ever, potatoes, onions, carrots.....
Hi Glen - I just saw this video tonight. My godmother used to make this soup.
Here's the trick - keep letting the potatoes boil in the water until the water is almost gone.
That's when you coarsely mash the potatoes, then add the milk - just enough to cover - and let it heat up until the milk is bubbling around the edges of the pot. When you heat up the leftovers, just add a little more milk.
It's a real winter comfort soup for me. Grab a nice thick slice of homemade bread with some butter and you're set!
My mother grew up during the depression but never remembered being hungry. Her dad worked in the coal mines but also raised meat and veggies. They had a lot of younger cousin’s visited and stay for awhile. She was fortunate enough never being hungry.
A good celery alternative that you can have all year round is lovage. Grow it, dry it, use it all year. I never buy celery anymore, because I only ever used it for cooking anyway. This has a better flavor too.
Being in the USA, the bags of milk still always surprise me. Great video Glen!! I hope to try making this soup.
So happy to watch and and learn from you
This reminds me so much of my mother’s potato soup. Very thin, milky and basic but so satisfying. Twenty years later I can still remember the taste. Thank you for posting😊
I love potatoes onion soup grew up on it. I used saltines and still do. Yum
People Should take note. The way things Are going we’ll be eating like this soon.
FYI: this is cream of potato.
i eat like this now
My mother always started with a small portion of bacon or sausage to start for the fat...once cooked she added the potatoes and onion...later she would add slivers of carrots, peppers and etc for color...sometime corn...then she would add the milk and let it cook down, until it was the right consistency...it was always good and the leftovers were better!
KFC on Wednesday??? God DAMN I'm excited!!!
gotta wait for the e coli to properly set in...
My mom and myself have made potato soup many times. Only we didn't mash we thickened with flour. And our potatoes were cut into bite size pieces. I was born in 1959.
this is how my mother made potato soup except the potatoes were cut into bite size chunks and the onion was diced small. She never mashed it up either. An entire stick of margarine was put in at the end which caused this sort of yellow skin to form on the top after it sat for a while so you always had to give it a good stir when you went back for more. It was always served with cornbread from a mix. It was so comforting and we all loved it.
This recipe is close to my grandparents recipe except they put way more butter in and used turnips and onions; both of which were grown here in south central Pennsylvania. My grandfather was of Welsh decent. This recipe of his was wonderful. In the late sixties
when I was 13/14 years old I would ride my bicycle to my grandparents house and cut the grass, pick the apples, and do anything Pap wanted me to do just so that he would make his potato soup. Problem was I never learned how he made his soup because it was a family secret recipe and I was too young to be taught as per family tradition. I know that he did not smash the potatoes and turnips and onions as severely as you did and he used way more butter than you did and half the milk. Oh, how I wish I could go back in time when family was important and tv was not. I no longer watch tv because of the violence and sex now considered normal instead of being perversion. It is depressing.
My sister still makes it the same way here in ohio and it is great ,she just cooks it longer so it's thicker .
Ever add sausage to yours? I'm from ohio too, we often add Bob Evan's hot sausage.
Yep, have to simmer it at the end to let the potato starch thicken it.
spot on about country food over town food in the country even now its the pepper that runs expensive and alternative hedgerow versions creep in
This was actually quite yummy and comforting! I made it tonight and tried it before putting the milk in and it was so good! I'm currently roasting some jalapenos that were at risk of rotting in the fridge to add to it! Will top with cheddar (wish I had some corn lol!)
Thanks so much for sharing!
Edit: I lied.... I added a head of garlic to the original recipe
We ate a lot of this soup when we where young and survived
My family made this but would add fresh noodle dough to the was just snipped and dropped in it
That's the way my grandmother made it while I was growing up. She would also add smoked cocktail weenies. This was during the 90's, so... Not exactly depression-era lol
That was called potato dumpling not soup.
Our German grandma would put in green and waxed home canned beans along with the spatzle. Dress with a sprinkle of your favorite vinegar. We liked tarragon.
I had something similar but the onions were cooked in butter first time brown, then the potatoes were cooked in water, then water and flour dumplings were dropped in, no milk. It was delish!
Please do your own take on it, I would love to see you amp this recipe up. Add some green to it, maybe add a bit more flavour.
My family used to refer to potato soup as "Poor Man's Soup" They did add bacon to it. Bacon would have been a bonus from the butcher shop. It would be something that was "given" to customers when they bought something more valuable, like a roast.
Many people at least in the country raised their own pigs for meat as well
When I was a kid, my mom used to make a depression era soup. My grandpa grew up in the depression. It was a simple soup with ground beef, potatoes, onions, celery, salt, pepper and water. I can still taste it! I live in the midwest, we have bags of milk here! I have one in my fridge. LOL
I make that now. A can of diced tomatoes, can of diced potatoes, can of mixed veggies, hamburg and either beef broth or bouillon. Season to taste.
Add queso fresco cubed and some California Chile’s grilled on a flame and peeled and you got caldo de queso con papas. An all time fave Mexican dish.
At work we have 10L milk bags for a milk dispenser. The night before they go out of date we stab a hole in them and drain the remaining 2L straight into our mouths. It's so damn good. Cheers from Australia.
You should bring some cereal to work. Or at least chocolate milk mix.
@@writerpatrick Nothing better than milk by itself my man.
Adam Blyth damn right. Nectar of the gods
maybe 8L milk bags would be more economical
My mom used canned milk. Another variation was to build the stock with leftover ham bone and juices from the ham... and ham.
For years, I've tried to find a recipe for the potato soup my grandmother used to make. She was not into cooking so I knew it had to be pretty simple since she showed me how she did it. I think this is about as close to it as anything I've found so I've bookmarked this video. She's been gone for a number of years, all her daughters have been gone for awhile and my Dad had no clue. I'll have to try making this and it looks pretty good as well as quite simple. My grandparents had a guernsey cow which gave really rich milk so I'm sure this soup was quite tasty .
in those days the milk was not filtered etc. so milk would be heavier with guernseys and jerseys. it would be creamier on its own.
i remember scooping from milk cooler to take in the house. cream would rise to the top
All our milk came in bags with 4 taps attached. It was udderly delicious. Your soup needs a yardbird added first to make the stock. If there was milk and butter in that soup, then it was just a base with other things added. Most country folk had range fed chickens and a garden. Cities had it worse because they couldn't grow a garden of much size. Small towns had gardens, rabbits and even chickens. Poor people ate chicken, rabbit, fish, turtle, turkey. goose, duck, squirrel, venison, etc. Many had smoke houses too. They didn't eat beef steak. Beef and pork were raised to be sold to buy other things. People in the countryside had a milk cow. The calf she would have every year was sold for veal or raised and sold. My dad told stories about the life he was born into and the era. The kids went hunting and fishing when they weren't pulling weeds from gardens or fields. So that potato soup would of had more in it. My mother's family did the same as my dad's. Most were poor back then but still ate fairly good. Now if I wanted to irritate my mom a little about what I could fix for supper, I'd ask her if she would like some rutabaga and turnip soup. She would ask me if I wanted to die, LOL Yeah there were thin times, but they usually had veggies in the root celler and meat. They would cut ice off the lakes in the winter and bury it under sawdust and straw in the ice house. So large meat that needed to be kept cold could be, but not by the poor. They only had small ice chests. Meat was brined, smoked or sold, even bartered and split with neighbors and kin. People lived within their means back then. I think most of the hardship stories are from bad things happening like father or mother dying, tornadoes, fires, acts of God happening.
I like how you are positive. :)
I've found that adding a little Idahoan instant potato flakes, can really add to the flavor. You can choose how thick you want your soup. It's good when you run low on milk. I get the applewood smoked bacon varient.
Stumbled on this channel a day or two ago and i love it ! Hello from Paris !