Title: THE RECIPE FILE

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Soups and Vegetables:
Irish Potato Soup

from Little Rock Cooks...
Recipes Handed Down from Generation to Generation


INGREDIENTS:
1 cup butter
4 medium onions, thinly sliced
8 baking potatoes, peeled and sliced thin
2 quarts milk (less for thicker soup)
Water
2 cloves garlic, crushed or 1 tablespoon dried minced garlic
1 tablespoon dried parsley
2 pinches each thyme and crushed red pepper
Salt and pepper
TO PREPARE:

Melt butter; add onions and potatoes.  Cook until thoroughly done (about 30 minutes), adding just enough water to keep from browning.  Add milk and seasonings; heat thoroughly before serving.  Do not boil.

NOTE:  This is much better if made the day before.

YIELD: 3 quarts



Copyright 1972 The Junior League of Little Rock, Inc.  All rights reserved.

To purchase copies of Little Rock Cooks, call the Junior League of Little Rock at (501) 666-0658 or order by mail at P.O. Box 7453, Little Rock, AR 72217.  The cost is $18.95 plus $4.00 shipping/handling for first book ($2.00 each additional book).  You may also purchase copies of any of the Junior League of Little Rock cookbooks through their website.

The Junior League of Little Rock, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women, and improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  Proceeds from the sale of Little Rock Cooks support the projects and programs of the Junior League of Little Rock, Inc.
 

   

 
 

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