Potato Soup

The versatile potato stars in a good old fashioned recipe. This one uses the summer savory herb to enhance its flavor. Summer savory has been used in cooking and for medicinal purposes for over 2000 years (I couldn’t believe it until I did the research). Enjoy this hearty soup!

Ingredients:

4 medium sized potatoes (White or Round), cut into small pieces

1 yellow onion, sliced

1 tablespoon (15 mL) corn meal

2 teaspoons (10 mL) salt

1/8 teaspoon (0.5 mL) black pepper

1/8 teaspoon (0.5 mL) ground red pepper

1/4 teaspoon (1 mL) summer savory

1 cup (240 mL) whole milk

1 tablespoon (15 mL) butter (see below)

4 pints (2 L) water

Cooking It:

If you happen to have bacon drippings around, like from the bacon you cooked this morning, you can use 1 tablespoon of it instead of butter.

In a large soup pot, boil the water. Add the potatoes. Let the potatoes boil for a minute or two. Add the corn meal, onion, salt, black pepper, red pepper, milk, butter (or bacon drippings), and summer savory. Cover with a tight fitting lid. Lower the flame and simmer for 30 minutes.