Browned Butter Potato Soup

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Average: 4.5 (2 votes)

This soup won honorable mention in the Homemade Soups Contest in The 1993 Old Farmer’s Almanac. Congratulations to Marge Larson and Patty Johnson (mother and daughter) of Mora, Minnesota.

Check out The Old Farmer’s Almanac Recipe Contests to enter a contest or for more winning recipes. For more great soup recipes like this, look at our list of hearty soups and stews.

Ingredients

5 tablespoons butter
3 tablespoons flour
9 to 10 cups water
4 cups diced potatoes
1 1/2 cups diced celery
1/2 cup chopped onion
1 1/2 cups chopped fresh parsley
salt and pepper to taste
drop noodles

Instructions

In a soup kettle, brown butter and flour until it turns a dark caramel color. Add remaining ingredients, bring to a boil, then simmer until potatoes are tender. Just before serving time, make and add the drop noodles.

Drop Noodles

Ingredients

3 eggs
3/4 to 1 cup flour
1/2 teaspoon salt

Instructions

Mix together with a spoon until mixture is thick but pourable. Pour by the spoonful into the boiling soup and cook until firm. 

Yield: 

Makes 10 to 12 servings.

Preparation Method

Category

Course

Credit: 

Marge Larson and Patty Johnson, Mora, Minnesota

Source

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Reader Comments

Leave a Comment

Good stuff!

Submitted by David Lussier on June 13, 2016 - 1:49pm

Good stuff!

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