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


  • 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


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.

This is much better if made the day before.

YIELD: 3 quarts

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