Theresa's Potato Soup
8 cups of water or chicken stock
8 cups cubed organic potatoes
2 cups chopped organic onions
1 tsp organic dried dill or 2 tsp fresh organic dill
2 tsp salt
4 dashes black pepper
1/2 cup organic flour
4 cups Springbrook Organic Milk
Add water, potatoes, onion, dill, salt, and pepper in an 8-quart pan. Boil until tender. Mash with a potato masher until in desired chunks. Mix 1/2 cup of flour with 4 cups of milk and slowly add to potato mash. Bring to boil, stirring constantly. Serves 10.
So far, three of our five children have moved out and are on their own. This is the recipe they all called home for! I had not written it down until they requested it. This soup is a combination of many recipes. A lot of shortcuts are used out of necessity because we are very busy farmers, with lots of hungry people around who love good food. I hope you enjoy it as much as we do.
Easy Custard Eggnog 10 servings
6 eggs
2/3 cup sweetener
2 tsp vanilla
1 tsp nutmeg
1 tsp rum flavoring or 1 c rum
pinch of salt
1 bottle of Springbrook Organic Dairy milk
Mix everything except milk in a heavy four-quart pan. Slowly add milk. Cook over low to medium heat, stirring constantly, just until eggnog coats a metal spoon (15-20 minutes).
Chill for at least 4 hours. Enjoy!