Cooking, Potato and Milk Soup
1 1/2 qt. chicken broth (homemade, canned or bouillon)
3 lg. potatoes, peeled and 1/2 inch cubes
3 lg. carrots, peeled and shredded
2 lg. onions, chopped
1 tsp. bacon fat or butter
2 c. milk
2 tbsp. chopped parsley
Salt and pepper to taste
In a large pot, saute onions in bacon fat or butter. Add chicken
broth, potatoes, and carrots. Cover and simmer 1 hour. Add milk,
parsley, pepper and salt to taste. Heat through. Do not boil.
Serve with crusty bread and cheese.
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