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I was asked to post my recipe for potato soup. It isn’t my recipe; it’s my grandmother’s. She cooked at a cafe at Mt. Lassen during the 1940s, and this was quite popular with customers. She made this often at home too and it’s still my favorite soup. The secret is using canned evaporated milk. It won’t be nearly as good if you substitute milk, cream, or half-and-half.


  •  2 large baking type potatoes, scrubbed and diced (you can peel them if you want, but I don’t bother)
  • 3 strips bacon, diced (scissors makes this easy)
  • 1/2 yellow onion, chopped
  • 1/4 red or green bell pepper, chopped
  • canned evaporated milk (NO SUBSTITUTE)

Put ingredients except canned milk in saucepan. Add water to barely cover. Slowly bring to boil, reduce heat, and cook at a slow simmer for 20 minutes until potatoes are fall-apart tender. Add enough condensed evaporated milk so that soup is creamy. Add a slice of butter, salt and pepper. Serve sprinkled with paprika.

You could add a can of creamed corn to make corn chowder.  Substitute canned peeled green chiles for the bell pepper. Add sauteed kielbasa or other sausages, cut into bite-sized pieces. Stir in some grated cheese and top with crisp crumbled bacon, sour cream, and chopped green onions for baked potato soup. Use bottled clam juice as part of the water and stir in canned clams with the milk for clam chowder.  There are lots of possible variations, though I like the basic recipe the best.


One response »

  1. Pingback: Roasted peppers | Eggs In Hell

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