Potato Soup

Just made the best potato soup I ever made using a new (for me!) cookbook-- "The Dunkard-Dutch Cook Book: Nearly Five Hundred Turn of the Century Pennsylvania Dutch Dishes" copyright 1965. I'm typing the original recipe with my own changes/additions in parenthesis:

Potato Soup

  Fry 7 or 8 potatoes and a small sliced onion (I used onion powder and added celery salt and pepper) in a sauce pan in some butter or drippings (I used butter and bacon grease) or stock-pot fat is most excellent for this purpose. When they are a little colored, put them in 2 or 3 pints of hot water (plus 1 cup of chicken stock), add also a large heaping tablespoonful of chopped parsley (and pepper, salt, paprika, a dash more onion powder, and garlic powder). Let it boil until the potatoes are quite soft. Put all through the colander (but I didn't smoosh all of the potatoes). Return the puree to the fire and let it simmer 2 or 3 minutes, add plenty of salt and pepper (already did), add the beaten yolks of 2 or 3 eggs (I skipped the eggs and added 1 can of drained white corn instead. I also melted 1 tablespoon of butter in the saucepan I fried the potatoes in and added 2 tablespoons of flour and a cup of broth; when that was smooth I added it to the soup). Do not let the soup boil when the eggs are in as they would curdle.

I'll probably try to use the eggs at some point, but my daughter wanted corn in it and I don't like to mix eggs and corn. Enjoy!