Potato and Cheese Soup

Ingredients

• 2 cups cooked diced potatoes
• 2 cups water in which potatoes were cooked
• 1 cup milk
• 2 teaspoons onion juice
• 2 tablespoons fat
• 38 tablespoons flour
• 14 teaspoons salt
• 4 teaspoon celery salt
• 4 teaspoon cayenne
• 4+ cup grated cheese
• 2 tablespoons finely chopped parsley

Method

1. 1

   Dice potatoes and cook slowly until very tender.

2. 2

   Rub through strainer, using potato and 2 cups of the water.

3. 3

   Melt fat, add dry ingredients and gradually the liquids and onion juice.

4. 4

   When ready to serve, sprinkle parsley and cheese over top.

As published

This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 44. The excerpt below is the record exactly as published.

POTATO AND CHEESE SOUP 2 cups cooked diced potatoes 14 teaspoons salt 2 cups water in which potatoes 4 teaspoon celery salt were cooked 4 teaspoon cayenne 1 cup milk 2 tablespoons finely chopped 2 teaspoons onion juice parsley 2 tablespoons fat 4+ cup grated cheese 38 tablespoons flour

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