Ingredients

How to make it

  • In a 2 1/2 quart or larger saucepan, over medium-high heat, melt the butter; then cook the onion, stirring, until it is tender but not browned. Add the hot water, raise the heat to high, and bring the water to a boil.
  • Stir in the potato cubes, barley-shaped noodles, salt, and pepper. Lower the heat and simmer the soup, covered, for 20 minutes, or until the potatoes are tender.
  • Mix together the milk powder and cool water until smooth. Stir this into the hot soup and continue heating until it simmers, about 2 minutes longer. Serve hot.
  • I put cheddar cheese on mine sometimes.
  • Note: If your grocery store doesn't carry some of these items .. I purchased mine directly from: http://www.melissas.com/

Reviews & Comments 5

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    " It was good "
    patka ate it and said...
    ok
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  • rodge 4 years ago
    Were you using the milk powder as a thickener???
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  • toml 4 years ago
    5 forks always love potato soup
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  • lillyann 4 years ago
    Also, I would recommend Vidalia onions to substitute.
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  • lillyann 4 years ago
    I have tried this before with small red potatoes and the small "butter flavored" Idaho ones. Both worked very well :)
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  • nadaism 4 years ago
    Would Aussie potatoes and spanish red onions do?
    What is Farfel - sounds farfetched to me.
    Just kiddin :) My parents made this Zoup when I was a kidling. Thankyou for the memories.

    Cheerfully !!!!!5

    ~Nada~
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