By Teresa Ambord
6 russet potatoes, peeled, sliced, and boiled to tender
2 T butter 1 cup of milk (more or less depending on the thickness you like). Since we had a cow, we used whole milk, with the cream mixed right in. Some people use evaporated milk, or to reduce the fat, use 2 percent milk
6 chopped green onions
Lawry’s Seasoned Salt to taste Salt
Freshly ground black pepper to taste
One clove minced garlic
Optional ingredients: A few slices of cooked bacon crumbled. When money was tight we didn’t have meat to add, but if we did, a little bacon or ham made it even better.
Grated cheddar cheese to top after cooking.
Once the potatoes are boiled, drain (reserving some of the potato water in case you want to thin the soup), and mash with a potato masher. We like the texture best with some lumps in it. Stir in the other ingredients, and heat through.
It’s also great cooked in a crockpot, but give it a whole day. Fill up the pot in the morning before you go to work and it’ll be done when you get home.
When you dish it up, sprinkle a little cheddar cheese and some green onions on top, and serve.