Submitted by TWROGER2
Peel potatoes and cut into large bite size cubes.
Peel onions and chop into large pieces.
Put into a large pot and just cover with water or chicken broth. Add salt.
Add noodle soup mix and stir well.
Cover the pot with a lid and boil till potatoes and onions are fork tender. About 20 minutes. (Check often and stir so the soup does not burn because the soup wiil be thick at this step.)
When the potatoes and onions are tender add the 2 sticks of butter. Let butter melt then add the 2 cans of evaporated milk.
Stir in yellow food coloring ( will make your soup look rich and golden.) Add chopped chives and stir. Simmer for 10 minutes and serve.
Optional:
Swanson Chicken Broth instead of water. Makes it even better.
Serve with cheese crackers.
This recipe was prepared by my mother in the fall and on cold winter days. She raised nine children and was a wonderful cook. I tweaked the recipe by adding the soup mix. My children was raised on this soup and now my grandchildren ask for it too!
This recipe has been added to the following public cookbooks:
Good Eats,
swankbearpaw first taste,
june;s cook book,
billys notable cooking
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Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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