Granny's Potato Soup Name: Patricia Lewis Base: Shaw Air Force Base Recipe: 6 cups potatoes cubed 1 can chicken stock small package instant potatoes 1/4 cup chopped onions 1 egg 1/2 cup soft bread crumbs 1/2 teaspoon Tabasco Sauce 1 package Knorr or Lipton Vegetable Dry Soup Mix 1/2 pound hamburger 1/4 teaspoon garlic powder 1 qt (4 cups) whole milk or half and half salt and pepper to taste 1/4 celery salt Put cubed potatoes and chicken stock in dutch over, add water to cover one inch. Bring to a slow boil and add the vegetable soup mix. While potatoes are cooking, prepare the meatballs. Mix breadcrumbs and spices in medium size bowl and set aside. Crumble hamburger meat, add the egg and onion. Mix well. Add the spices and mix well then shape into small meatballs. Place on greased cookie sheet and bake at 375 degrees for 10 minutes. Do not drain the grease. Drain half of the water from cooked potatoes. Add Tabasco Sauce and 1 teaspoon of salt and black pepper(more if you like) then add the meatballs. Be sure to scrape the cookie sheet. Add milk to top about 2 inches over the potatoes. Add the instant potatoes to thicken the broth(not too much as it will thicken more than you think). Simmer for 5 minutes before serving. Make sure to use a low heat in the final simmer as the milk tends to stick to the bottom of the dutch oven quickly Serve with cornbread or fresh hot buscuits.