Potato Soup

Ingredients

• 2 lbs. potatoes (parboiled)
• 2 leeks or onions
• 2 oz. butter or clarified dripping
• 2 qts. water
• 1 pint milk
• 3 tablespoonfuls of semolina, or hominy, or sago
• Salt and pepper to taste

Method

1. 1

   Put the water into a saucepan to boil.

2. 2

   Cut the vegetables into very small pieces and put them into the boiling water with the butter, salt, and pepper, simmer gently about 1 hour, or until the vegetables are quite soft.

3. 3

   Then rub the soup through a sieve or colander with a wooden spoon, pour it back into the saucepan, add the milk and thickening, and let it boil about 15 minutes, stirring frequently, and serve hot.

As published

This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 12. The excerpt below is the record exactly as published.

POTATO SOUP. Ingredients : — 2 lbs. potatoes (parboiled). 2 leeks or onions. 2 oz. butter or clarified dripping. 2 qts. water. 1 pint milk. 3 tablespoonfuls of semolina, or hominy, or sago. Salt and pepper to taste

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