From, "Little Rock Cooks......Recipes Handed Down from Generation to Generation," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
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
- 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
