This is a recipe handed down from my mother without measurements. "I don't know how much. I just dump it in." I've done my best to give approximate measurements but it really is a forgivable recipe.
Ingredients
Peel and cube 5 lbs. of potatoes. In a large pot, add potatoes and onion and cover with water. The amount of water you use will be how much soup you end up with, so watch your potato:water ratio. I usually have about 3 inches or so of water above the potatoes. Boil potatoes until a fork pierces easily but not mushy. Turn off heat. Add butter. In a separate bowl, combine evaporated milk and flour. Temper the mixture by adding some of the soup water a bit at a time. This will prevent clumping when added to the soup. When you have a warm mixture, add it to the soup. Add sour cream, salt, and pepper. Stir and let it sit a few minutes to thicken. Enjoy!
- 5 lbs. potatoes, peeled and cubed
- 1/2 an onion, diced
- water
- 1/2 cup butter
- 1 cup flour
- 12 oz. evaporated milk
- 24 oz. sour cream
- salt and pepper
Peel and cube 5 lbs. of potatoes. In a large pot, add potatoes and onion and cover with water. The amount of water you use will be how much soup you end up with, so watch your potato:water ratio. I usually have about 3 inches or so of water above the potatoes. Boil potatoes until a fork pierces easily but not mushy. Turn off heat. Add butter. In a separate bowl, combine evaporated milk and flour. Temper the mixture by adding some of the soup water a bit at a time. This will prevent clumping when added to the soup. When you have a warm mixture, add it to the soup. Add sour cream, salt, and pepper. Stir and let it sit a few minutes to thicken. Enjoy!