Potato Soup

Ingredients

• 4 medium-sized potatoes
• 3 c. milk
• 1 c. water
• 1 small-sized onion
• 2 tbs. butter
• 2 tbs. flour
• 2 ts. salt
• 1/4 ts. white pepper

Method

1. 1

   Wash and pare the potatoes, and cook them until they are soft; drain them and mash them.

2. 2

   Put the milk, water, and onion into the double boiler and cook the mixture until the potatoes are ready.

3. 3

   Pour the hot milk over the mashed potato, press the mixture through a strainer, and make thin white sauce using 1 cup hot soup in place of the milk.

4. 4

   Pour the sauce into the soup and cook it for eight minutes, stirring constantly.

5. 5

   Add the salt and pepper.

6. 6

   Serve the soup with croutons.

Nutrition per serving

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 23. The excerpt below is the record exactly as published.

medium-sized po- tatoes, or 2 c. mashed potatoes 3 c. milk POTATO SOUP Wash and pare the potatoes, and cook them until they are soft; drain them and mash them. Put the milk, water, and onion into the Digitized by Google CREAM SOUPS 65 1 c. water 1 small-sized onion cut into quarters 2 tbs. butter 2 tbs. flour 2 ts. salt J ts. white pepper double boiler and cook the mixture until the potatoes are ready. Pour the hot milk over the mashed potato, put a strainer over the double boiler in which the milk was heated, and press the mixture through the strainer. Make thin white sauce according to No. 24, using 1 c. hot soup in place of the milk called for in the recipe ; pour the sauce into the soup and cook it for eight minutes, stirring it constantly. Add the salt and pepper. Serve the soup with croutons. RECIPE 68. 1 can com 2 c. cold water 1 tbs. chopped onion 3 c. hot milk 2 tbs. butter 2 tbs. flour li ts. salt J ts. white pepper

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