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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a hearty potato and egg soup that sticks to your bones and best of all you probably have all the ingredients you need already. Ingredients:
2 large baking potatoes, peeled and cut into 1 inch pieces |
1 large onion, coarsely chopped |
1 cube chicken bouillon |
1 tablespoon margarine |
3 eggs, beaten |
Directions:
1. Place the potatoes, onion, margarine and bouillon cube into a soup pot, and fill with enough water to cover the potatoes by 1 to 2 inches. Bring to a boil, and cook for 30 minutes, until potatoes are falling apart. You can smash them up a little if you prefer the texture. Drizzle the beaten eggs into the pot, while stirring constantly. Continue to cook and stir for about 2 minutes, until the eggs are completely cooked in long strands.
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