The New Way Make Recipe G Grandmas Potato Soup Delicious

Simple recipe ultimate G. Grandmas Potato Soup easy, tasty, practical.

8 ingredients, 15 steps, cooking G. Grandmas Potato Soup

Hi mother, now you can present recipe G. Grandmas Potato Soup with 8 ingredients and 15 steps. Next this is how to make it, please carefully carefully.

In cooking there are some levels that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 8 ingredients and 15 stages of easy cooking G. Grandmas Potato Soup.

Ingredients for G. Grandmas Potato Soup

1. You need 6 : medium russet potatoes.
2. Prepare 1 : big yellow onion.
3. It’s 1 : Ham Steak.
4. Prepare 2-3 : eggs (optional).
5. You need : Milk.
6. It’s : Lots of salt.
7. It’s : Pepper.
8. You need : Lots of flour.

If all main ingredients G. Grandmas Potato Soup it’s ready, We’re going into the cooking stage. Below is how to preparing with relaxing.

Process Cooking G. Grandmas Potato Soup

1. Here we go. Read the WHOLE recipe and gather your ingredients.
   
2. Peel and cut potatoes into 1/2” cubes
   
3. Put in big pot and just cover with water. Cook until partially tender.
   
4. While potatoes are cooking Chop onions and ham steak. And sauté in separate pan until onions are translucent. Set aside.
   
5. When potatoes are semi-done add milk. You add 1/2 as much milk as there is water. It loooooooks like a lot. And it is.
   
6. Add salt and pepper. Lots. Really. You will probably need to add more later too.
   
7. Add cooked onions and ham. Bring to low boil.
   
8. While waiting for it to boil make rivlets aka dumplings. The soup is not the same without them so don’t skip this step.
   
9. Make rivlets by whisking 2 eggs together and then adding flour. So start with 100 grams and then keeping adding flour until the mixture comes together. It’s not too wet or too dry. I know those are awful directions but that’s what we do. As a rule it’s 100 grams of flour per egg but use your best judgement. I don’t really think you can screw them up.
   
10. Once the soup is boiling add rivlets by using the two teaspoon method. Put some dough on a teaspoon and slide it off into the soup with the other teaspoon. Not too big. They should be about the size of a big marble.
    
11. Cook for about ten minutes until the rivlets are cooked through. The soup should start getting thicker now because the rivlets start absorbing the broth.
    
12. Taste and add salt and pepper if needed. It should have a bit of peppery flavor.
    
13. If you want the soup thicker then thicken with a flour slurry.
    
14. We add cheese and scallions on the top of the bowl when eating.
    
15. Good luck and tell me how it goes. Remember be happy while your cooking and it’ll make your food taste better.
    
16. Finish and Enjoy.

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