Braille Monitor                                                                  March 1985




by Sheila Samson

(Note: In the Family Food column by Marcine Silver in the Centerville, Ohio, Times for November 28, 1984, Sheila Samson is featured. The column concluded with Sheila's recipe for Irish Potatoe Soup, which we reprint here. Sheila Samson is President of the Dayton Federation of the Blind, one of the leaders of the Ohio affiliate, and about as dynamic and active a person as you would want to meet. She lives her Federationism on a daily basis and helps spread the word. Her recipe is a good one. Try it.)

2 heaping tablespoons butter or margarine

2 medium-sized onions, very thinly sliced

5 medium potatoes, peeled and thinly sliced

2 cups milk

2 cups water

Salt and pepper to taste

1 cup light cream (half and half)

6 slices of bacon, crisply fried

Fresh parsley

Melt butter or margarine in a Dutch oven or large pan. Add the onion and cook gently until transparent but not browned. Add the peeled and thinly sliced potatoes, the milk, water, and seasonings. Cover and cook on a wire trivet until potatoes are tender (about one-half hour).

Fry or cook the bacon in a microwave oven, until crisp. Wash, tear, or chop the parsley. Set aside.

When potatoes are tender, remove from heat and use a potato masher to mash them while still in the pan. The soup should be a porridge-like consistency. Add the cup of light cream and heat through, but do not boil.

Serve the soup with the chopped parsley and crumbled, crisply fried bacon as a garnish, using one slice of bacon for each bowl of soup. This makes enough to fill five or six large soup bowls. To increase recipe, simply add extra potatoes, adding equal parts of milk and water to cover all ingredients. You might also increase cream and fry enough bacon for several more bowls of soup.