Potato Soup Italian Style
"This recipe is truly a family favorite. I don't know any one else that makes this. I think my father-in-law invented it. When people had little money they used whatever was at hand. My father used to say 'one will never starve if they have potatoes, onions, and a loaf of bread.' This is a typical peasant recipe that was made when times were not as affluent as they are today. Really good on a cold snowy day."
- Preparing Time: 10 minutes
- Total Time: 35 minutes
- Served Person: 4
soup
winter
meatless
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1 large onion chopped
- 5 cups water
- salt ~~amp pepper
- 3 tablespoons olive oil chopped 5 cups water 4 potatoes, peeled and quartered salt and
- 4 large potato peeled and quartered
- 4 large egg
- Carbohydrate 68.7368 g
- Cholesterol 423 mg
- Fat 12.84085 g
- Fiber 8.7555001938343 g
- Protein 20.4463 g
- Saturated Fat 3.560205 g
- Serving Size 1 1 Serving (607g)
- Sodium 168.134375 mg
- Sugar 59.9812998061657 g
- Trans Fat 1.81615625 g
- Calories 465 calories
Heat oil in a large pot over medium heat. Saute onions until translucent. To the onions add water, potatoes, salt and pepper. Bring to a boil; reduce heat to low and simmer for 20 minutes, or until potatoes are tender but still firm. Remove from heat and gently crack eggs into soup; be careful not to break eggs. Place on low heat until whites of eggs are cooked. Cool slightly before serving.
