6 eggs hard-boiled and cooled
5 lbs potatoes peeled, washed cut into small cubes
1 large onion, chopped or use equivalent dried onion.
1 teaspoon of salt
1/2 lb. butter
milk
1 Tbsp dried parsley.
Salt and pepper to taste
1-2 teaspoons corn starch
1/4 cup water
Boil potatoes and onion together with teaspoon of salt, until potatoes
split with fork. Drain, but make sure to catch all the onion pieces. Add
1/2 lb. butter, milk to cover potatoes and parsley. Next chop eggs and add
to soup. Salt and pepper to taste.--I have found that course ground pepper
adds a wonderful flavor to the soup. Seperately take 1-2 teaspoons corn
starch and water and mix. Once the soup is hot add this mixture to pull
together the flavors and let simmer on very low so as to not scorch the
bottom. This is so good on a cool fall evening and you get your protein
with the eggs
Bryan
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