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a cold, windy winter night begs |
4 to 5 medium potatoes (peeled or not)
2 cups condensed milk (you can also use cream, half & half or whole milk, but condensed makes a very rich soup)
3/4 to 1 cup chopped
onion (white, yellow or green)
2 teaspoons salt
1 teaspoon garlic salt
black pepper to taste
4 tablespoons butter
If you are using unpeeled potatoes in your soup, be sure that the skins are thin and very, very clean. Trim away any black or deformed spots. Cut potatoes in 1 inch chunks. Place in a large pan, cover with water and bring to a boil. Boil about 20 minutes until tender when tested with a fork. If you wish, you can saute the onions briefly in butter just enough to make them limp. When the potatoes are done, drain away most of the water leaving about 2 cups in the bottom of the pan. If using milk, drain away all the water. Add condensed milk (or other milk or cream). Add butter, onion, salt, garlic salt and black pepper. Reduce heat, cover and simmer for about 10 minutes.