Cream of Potato Soup

Ingredients

• three medium sized potatoes
• 3 stalks of celery
• i t chopped onion
• I T flour
• 2 T butter
• 2 cups milk
• i t salt
• One tablespoon chopped parsley

Method

1. 1

   Wash, pare, and slice potatoes.

2. 2

   Cook with celery and onion.

3. 3

   Make a White Sauce with flour, butter, milk, and salt.

4. 4

   Mash cooked potatoes and add to the White Sauce, including the cooking water.

5. 5

   Strain, reheat, and serve.

6. 6

   Adjust thickness with hot milk if necessary.

7. 7

   Add parsley if desired.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 43. The excerpt below is the record exactly as published.

cream of potato soup crackers sour cream biscuits maple syrup ginger snaps^ tea Cream of Potato Soup Wash, pare and slice three medium sized potatoes. Cook with 3 stalks of celerv cut into small pieces and i t chopped onion. While they are cooking make a White Sauce (L. 2) of I T flour and 2 T butter, 2 cups milk and i t salt. When the potatoes are done — in about 15 m — mash and add to the White Sauce, water and all. There should be at least I c. Strain through a puree sieve, reheat and serve. 78 LESSONS IN COOKING If the soup seems too thick, add hot milk until the de- sired consistency is reached. One tablespoon chopped parsley

Cook this with the app: pantry check, scaling, and the assistant.