As a Swedish immigrant, Kirsten would have been very familiar with potatoes. In the 1800s, potatoes were eaten at every meal in many Swedish homes. They were filling, inexpensive, stored well and could be cooked many different ways. In Sweden, during the 1840s a cookbook was published called “The Potato Friend, an Indispensable Book for Rich and Poor, in Town as Well as in the Country”.

New immigrants coming to America, sometimes only had a few bushels of potatoes to live off of. Pioneers ate their largest meal of the day in early afternoon. As soon as breakfast was finished, Mama would start preparing for dinner. A bowl of creamy potato soup with a biscuit or piece of bread would have been a hearty meal and would have given everyone the energy to finish the days work.

Here in the Midwest, the days are just starting to cool down and the evenings are getting crisp. Kirsten’s Potato Soup is a tasty way to fill the belly and warm the soul. My family really enjoyed this easy recipe! We paired it with Molly’s Parsley Biscuits. The crumbly biscuits with the creamy soup was the perfect way to end a fall day. For more Kirsten recipes, try Kirsten‘s Pepparkakor Cookies.

Kirsten’s Cookbook

Potato Soup & Parsley Biscuits

For this recipe you will need: 6 medium potatoes, 1 small onion, 6 slices of bacon, 1 1/4 teaspoons of salt, water, 2 cups of milk, 2 tablespoons of butter and a mild cheese to shred on top (optional). The complete recipe is at the bottom of the page.

Start by chopping the onion into small pieces. After peeling the potatoes, cut them into chunks. Place the onions, potatoes and salt into a saucepan and put just enough water in to cover the potatoes. Place on a medium high heat until the water boils.

Chop onion into small pieces.

Cut potatoes into chunks.

Place onion, potatoes and salt into a pot.

Put just enough water in to cover.

Once the water is boiling, turn the heat down and cover. Let the mixture simmer for 20 minutes or until the potatoes can be cut with a fork easily. Turn the heat off and use a potato masher to mash the onions and potatoes.

Bring to a boil.

Cut potatoes easily with a fork.

Mash potatoes and onions with a potato masher.

Turn the heat back on medium and add milk slowly while stirring. Once the soup begins to simmer, add the butter and 3 strips of crumbled bacon. Continue to simmer until soup is smooth. Ladle into bowls (I got 6 bowls out of it) and shred cheese on top (optional). I used a mild cheddar. Crumble and divide the last 3 strips of bacon evenly between the bowls. Serve and enjoy!

Slowly add milk.

Add butter and 3 strips of crumbled bacon.

Potato Soup & Parsley Biscuits

Kirsten is enjoying her potato soup!

Kirsten’s Potato Soup

Potato Soup ~ Pleasant Company

(This recipe has been adapted from Kirsten’s Cook Book)

*This recipe requires adult supervision.

Ingredients:

• 6 medium potatoes
• 1 small onion
• 6 slices of bacon, cooked
• 1 1/4 teaspoons of salt
• water
• 2 cups of milk
• 2 tablespoons of butter
• a mild cheese (optional)

Directions:

1. Chop the onion into small pieces.
2. After peeling the potatoes, cut them into chunks.
3. Place the onions, potatoes and salt into a saucepan and put just enough water in to cover the potatoes. Place on a medium high heat until the water boils.
4. Once the water is boiling, turn the heat down and cover. Let the mixture simmer for 20 minutes or until the potatoes can be cut with a fork easily.
5. Turn the heat off and use a potato masher to mash the onions and potatoes.
6. Turn the heat back on medium and add milk slowly while stirring.
7. Once the soup begins to simmer, add the butter and 3 strips of crumbled bacon. Continue to simmer until soup is smooth.
8. Ladle into bowls and shred cheese on top (optional). Crumble and divide the last 3 strips of bacon evenly between the bowls.