Soups & Sauces Sylvia’s Potato Soup Serves 20 5 to 10 pounds red potatoes, peeled and cut to bite-size 1 or 2 large onions, chopped 1 tablespoon salt water to cover 1 stick butter or margarine salt and white pepper, to taste 1 quart half and half pinch of sugar
Peel potatoes and cut into bite-size pieces. Cover with water. Add onions and salt. Boil until tender. Do not drain! Using potato masher, crush potatoes in the liquid and add butter, salt, and white pepper to taste. Add half and half, more or less, and a pinch of sugar. Sylvia Warrick
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