Potato Soup Italian Style7 Reviews
- Prep: 10 min
- Cook: 25 min
- Ready In: 35 min
“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.” - by ELEANOR1052
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 342 cal
- 15.3 g
- 42.2 g
Based on a 2,000 calorie diet
Reviews (7)Rate This Recipe
"I was a little uncertain about the ingredients at first but the soup turned out very tasty. I did add 2 beef boullion cubes for some additional flavor and also reduced the olive oil to 2 T. Next tim..." See moree, I'd probably only use 1 T and about half the amount of water so there's not quite so much broth."
"WOW! I can not say enough about this soup. It is easy, low cost, and is delicious. My kids call it breakfast soup. I used part chicken broth and part water since I had some leftover and a bit of diced..." See more ham. However I did make it again following the recipe and it is still amazing. Don't be afraid of the poached eggs. It is well worth it."
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