It’s been chilly here the past few days and when it’s cold I always want a comfort food. This next historical bite is from my childhood. It is a recipe that my great grandmother made for her children and that, in turn, my grandmother made for us.
A little background: my grandmother used to babysit my brother, my two cousins and me before/after school and during the summer. I do remember those days fondly and I love my grammie to pieces. One of my memories is when she used to make this dish on a cold day for lunch. After, she would make a fire and we would all (4 of us) pile into her lap in her chair in front of the fire and snuggle.
My grandmother was born in 1919 and her mother was born in 1898. My great grandmother is of Irish decent and she made this recipe for her large family. My grammie said that she doesn’t know if her mother created this or if her grandmother taught her mother . Anyway, on to the recipe.
Disclaimer: My husband disagrees that this is a potato soup. He was a little hesitant when I first made it but now he loves it as much as I do. So give it a try.
- 1 pound of ground hamburger
- 4-5 cups beef broth
- 4 medium potatoes, peeled and cut in bite size pieces
- 4 carrots, peeled and cut into bite size pieces
- 1 bay leave
- seasonings to taste: salt, pepper, oregano, garlic powder, onion powder
- 1 stick butter, softened, optional
- 1/2 c. flour, optional
Start by browning the meat in a pot or if you are using a higher fat hamburger in a frying pan so it is easier to drain off the fat. NOTE: I use onion powder because they bother my husband but if you prefer, use a small onion instead of the powder.
After you have drained the fat, add the diced onion and cook until translucent. If you want to use garlic instead of garlic powder add the minced garlic when the onion is almost done. If you are using the powders, do not add yet.
When the onions and garlic (if using) are done, add in the beef broth. I have used water and bullion in a pinch. Let this simmer for about 30 minutes. Add in the potatoes and carrots. Stir in the salt, pepper, oregano,bay leaf and if using onoin powder and garlic powder.
Bring to a boil, and then lower the heat to maitain a simmer for about an hour. If you prefer your soup a little thicker, like I do, mix equal amounts of butter and flour (this is called buerre manie) and add it to your soup off of the heat. Stir it in and it will thicken.
My grammie always served this on a plate with butter and we mashed everything all together. She had homemade bread, slathered with butter and my grandfather would put a mouthful of the mashed soup on the bread and eat them together. Don’t knock it till you try it! Pure Bliss on a cold snowy day!