Pennsylvania Dutch Potato Soup
1 large white onion, finely chopped
3 stalks celery (with leaves), finely chopped
5 larges russet potatoes, peeled and chopped into 1-inch cubes
1/4 teaspoon black pepper
1 large handful flat-leaf parsley, finely chopped
1/2 pint heavy cream
1 quart whole milk
1 cup all-purpose flour + more if needed
1 large egg
4 larges eggs, hard-boiled and roughly chopped
Garnish with a bit of chopped parsley, if desired.
This recipe always tastes better the second day. I'd suggest you cool the finished soup, refrigerate overnight, then reheat before serving. If the soup it too thick, you can thin it out with a bit of added milk.
April 5, 2010