Cream of Potato Soup

Ingredients

• 1^1/2 cups of mashed potatoes
• 2 cups of boiling milk
• 1 teaspoon of grated onion
• 2 cups of boiling water
• 1 teaspoon of salt
• 1/2 teaspoon white pepper
• 1 tablespoon of butter
• 1 tablespoon of flour
• 1 tablespoon of chopped parsley
• dust with a little paprika

Method

1. 1

   Put mashed potatoes into a double boiler; add boiling milk and grated onion.

2. 2

   As soon as it boils, add boiling water, salt, white pepper, and butter and flour mixture.

3. 3

   Stir until creamy, add parsley, and dust with paprika.

4. 4

   Serve with croutons.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 135. The excerpt below is the record exactly as published.

1 tablespoon of flour and 1 pt. of milk; when very hot, add the pounded meats of 1 pt. of shelled peanuts. Cook COOK COUNTY COOK BOOK 201 15 minutes longer; season to taste with pepper and salt, and serve. —Mrs. E .G. Harris, Winnetka, 111. PEPPER POT.— Boil tripe the day before you wish to make soup. To 1 qt. of tripe, cut into small dice, add 1 qt. of sliced raw potatoes, and 1 chopped onion. To this add 2 qts. of water, or chicken stock is 'better Boil until potatoes are done. A few min- utes before you are ready to serve, add dumplings and Worcester- shire sauce, to taste. — Mrs. Roy Allen, Plain View, 111. DUMPLINGS.— Mix with a tablespoon 1 pt. of flour, a little salt, and 1 heaping spoon of baking powder, mixed with sweet milk. Do not make too stiff; drop into the soup with spoon. Add butter if not rich enough. Do not let boil too long, or they will be hard. — Mrs. Roy Allen, Plain View, 111. POTATO SOUP.— Steam 6 large potatoes and rub through a strainer when tender. Boil 2 qts. of milk, to which a little onion has been added. Take out the onion and add milk, gradually, to the potatoes. Put all back in the pan, and bring to a boil again. Melt Ij^ oz. of butter in another pan, rub in 4 tablespoons of flour, and seasoning to taste. Add to the soup and strain, if lumpy. Add a little more butter, and sprinkle chopped parsley on top. — Mrs. Roger Rawlings, Chicago Heights, 111. VARIATION I. — Cook 3 potatoes until soft, mash thoroughly. Scald 1 qt. of milk with 2 slices of onion, remove onion, add to the potatoes, and thicken with 2 tablespoons of flour; season to taste; add 3 tablespoons of butter and a teaspoon of chopped parsley. Serve at once. — Mrs. Ed. Barton, Plain View, 111. VARIATION II. — Boil 3 sliced, medium-sized potatoes until they can be rubbed through a colander; add 1 cup cream to the potato water; add the potatoes, and rub 1 egg into a pt. of flour, forming tiny balls; sprinkle these into the boiling soup; season, and add butter and parsley to taste. — Mrs. Roger Baker, 1334 Otto Blvd., Chicago Heights, 111. VARIATION III.— Boil 5 me4ium-sized potatoes, put them through a colander, add Ij^ cups milk, a lump of butter the size of an egg, pepper and salt; beat 10 minutes; add 1 qt. of milk, warmed; let come to a boil and add parsley, chopped fine. Serve immediately. — Mrs. Conklin, 514 N. 5th Ave., Maywood, 111. ^ 202 SOUP CREAM OF POTATO SOUP.— Put lYi cups of mashed po- tatoes into the top of a double boiler; add 2 cups of boiling milk and 1 teaspoon of grated onion; as soon as it toils add 2 cups of boiling water, 1 teaspoon of salt, yi teaspoon white pepper, 1 table- spoon each of butter and flour, which have .been rubbed together. Stir until creamy, add 1 tablespoon of chopped parsley and dust with a little paprika. Serve with croutons. — Mrs. Clark Mason, Bensen, 111. ^ GERMAN POTATO SOUP.— Cook 1 leek and 4 or 5 potatoes in a qt. of water. Pour off the water and mash the potatoes and leek, return the water and set on the stove again. Put a table- spoon of water in a spider and add a chopped onion; simmer until the onion is done, but not brown; add a few cracker crumbs and brown it nicely; add \]^ cups milk, season, and add to the soup. This is almost equal to oyster stew. — Mrs. Robt. McLelland, Wheeling, 111. IOWA POTATO SOUP.— Boil 1 doz. small, peeled potatoes in 1 qt. of water until done; mash and pour all through colander'; add 1 qt. of sweet milk and 1 pt. of beef broth; butter size of an tg^', season with salt and pepper. — Mrs. C. J. Jeffries, Winnetka, 111. POTATO AND CELERY SOUP.— Boil 6 medium-sized pota. toes in 3 pts. of water, with as much as celery as desired. When tender, put them through a strainer, add 1 pt. of sweet cream or milk, salt, pepper and butter to taste. Serve hot. — Mabel Sturte- vant, 105 S. Dearborn St., Chicago, 111. POTATO SOUP WITH MEAT DUMPLINGS.— 3 large pared potatoes brought to boil and water poured off. Put into 2 qts. of water and a little butter or same quantity of stock. Brown 1 large onion, cut into cubes and fried with 2 tablespoons of flour in drippings until rich brown, add to soup; season to taste. For dumplings take J/2 lb. Hamburg steak, butter size of tgg, rubbed to cream, yolks of 2 eggs, J^ cup soaked and squeezed bread, a little salt, and stiffly beaten white of 1 tgg. Mix very thoroughly and drop with tablespoon into boiling soup about 10 or IS minutes before serving. — Mrs. Elizabeth Cullis, 418 S. 20th Ave., Maywood, 111. COOK COUNTY COOK BOOK 203 SWEET POTATO SOUP.— Let onion, chopped fine, simmer in 1 tablespoon of butter

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