40 some years ago I worked for a diner called 'The Greasy
Spoon' just outside Louisville, KY. This is the recipe for the potato soup:
3 lb. red or white potatoes (washed but unpeeled) and cut into 1'' cubes
1 lb. Idaho russet potatoes (peeled) and cut in half
1 stick butter (1/4 lb)
1 quart Half & Half
1 bunch chives, diced fine.
20 fresh parsley leaves, chiffonade-cut
1/4 package of cream cheese.
level teaspoon of smoked paprika
In large non-stick pot (with lid) put in the potatoes, add
enough water to cover them, and boil til tender. Drain in colander. Set the cubed potatoes aside. Make mashed potatoes using the russet potatoes, with some of the butter and Half & Half. Dump that into the pot, along with the cubed potatoes, and remaining Half & half. In
skillet melt the remaining butter, add in the chives, lid it, and remove from heat (the goal is to wilt the chives without browning the butter). When the chives are ready, dump the chives and butter into the pot, add in the parsley,add in the cream cheese, gently stir it up, and heat to a gentle simmer. Stir in the paprika, lid it, and remove from heat. Let stand to room temperature, as it tastes better when reheated.
6
