"BOTADO SOOP." That is what she wrote on the white board in the kitchen. It served as a reminder to me that I was to fix my seven-year-old daughter potato soup for lunch.
What better way to celebrate fall than with a nice warm bowl of "botado soop."
Here’s the recipe. Enjoy!
Peel potatoes and cut into small pieces. (I usually leave the skin on.)
Celery (or celery seed)
Enough water to cover
Boil until tender (save water – don’t drain)
Turn off fire when potatoes are done.
Part of unsalted butter stick
1 Can of evaporated milk
salt and pepper to taste (optional)
NOTE: Last time I added carrots and chicken boullion, yum! 🙂