Potato Soup (with noodles)
Peel and cut up desired amount of potatoes. Put in stock pot and cover with water. Add chopped onion-or dehydrated. Cook until potatoes are done. While these are cooking make noodles:
Noodles:
2 1/3 cups white flour
1/2 tsp salt
1 egg
1/3 cup water
1 Tablespoon oil
Mix 2 cups flour and salt. Make a well in the middle. In a small bowl beat oil and water into the egg. Pour this into the well in the flour. Mix well. When a soft dough forms, turn out onto surface floured with the remaining 1/3 cup flour. Knead dough with this flour until smooth and elastic-about 8-10 minutes. Let rest for 10 minutes. Divide dough into 4 equal parts. Roll out on floured surface to 1/8" thick round (or use a noodle machine!). Roll the round up (like cinnamon rolls). Cut in 1/4-1/2" strips. Unroll and lay out flat until ready to be used:
Potatoes and onions cooking in the water:
When the potatoes are done add the noodles-continue to boil until the noodles are tender (8-10 minutes). Add 2 cups chicken broth if desired-for flavor. This is also the time to add any other flavorings desired. For this batch I used some sage and oregano.
The final step-to be done just before serving-is to add either evaporated milk or heavy whipping cream until soup is the richness and consistency desired:
This soup is souper basic. And souper delicious! I grew up on this. Grandma would make huge pots of it, mom would make huge pots of it...and now I've finally made a successful, rather large, pot of it!
