The best tater soup recipe in the word. Requires 1 hog scalding kettle.

Since I’ll probably never get around to finding the massive cast iron cooking pot required for this heavenly tater soup, I thought I’d disseminate it among the various Dopers…of which at least one, I’m sure, has a massive hog scalding kettle just sitting around in the garage.

I got this at the Mountaintop Musicfest last year, which is held at Newtown Battlefield in Elmira, NY. Its a weekend of bluegrass and traditional folk music, with battle reenactments and a selection of the finest homemade fudge for sale in the county.

There were volunteers dressed in pioneer garb tending to this huge bubbling cauldron of tater soup hooked on a tripod over a fire pit, and selling bowlfuls for $2.50.

Mister, I don’t even like tater soup and I consider this the best $2.50 I ever spent in my life.

The volunteers told me it was a traditional recipe passed down from whoever’s great great grandmother, and you can’t adjust the amount to cook just a little bit on your stovetop. Nope, it’s all 30 gallons or nothin’ with this tater soup. (They were right, BTW - I tried, in my arrogance and folly - and it came out like poo.)

This is verbatim from the recipe they sold me (framed, natch) for $15 - which is exactly as that genius great great grandmother originally wrote it:

If anyone ever makes this up, email me and let me know how it turns out. Then airship me a few gallons and I will pay whatever price you name. Between about 5 of us, we must have dropped $100 just on tater soup over two days at that festival. Its like crack, but much tastier. :smiley:

I’m heading down to Williams and Sonoma this afternoon. I’ll see if I can pick up a stainless steel hog scalding kettle while I’m there, and I’ll let you know how the recipe works out.

It’s time to kill us a hawg!!

It’s HOG KILLING DAY

No, no, no…cast-iron is the key here. They’ll probably have to special order it for you. Maybe you should wait until Hog Killing Day, they’ll usually run half-off specials on hog scalding kettles and sausage casing supplies.

As luck would have it, I have access to a kettle big enough for the job. I can borrow it from my grandma.

Hers is copper, and she generally used it for apple butter.

This sounds ideal for the next PorkDope. Lno, you listening?!

How would one wrangle an invite to a PorkDope, especially if tater soup will be on the menu? :smiley:
And Mr. Moto, you validated my theory that, within 5 posts or less, some Doper is gonna have what you’re looking for.

Sorry for bumping this, but I just had to know if the best damn tater soup ever came to fruition. :slight_smile: