Potato Soup

Ingredients

• 8 lbs. potatoes
• 2 c. butter
• 4 onions
• 1% c. flour
• 2 qts. boiling water
• 6 T. salt
• 1 T. celery salt
• 10 qts. scalded milk
• V4 t. cayenne

Method

1. 1

   Peel and chop the potatoes and onions.

2. 2

   In a large pot, melt the butter and sauté the onions until translucent.

3. 3

   Add the potatoes, flour, and boiling water.

4. 4

   Season with salt and cook until the potatoes are tender.

5. 5

   Stir in the scalded milk, parsley, celery salt, and cayenne.

6. 6

   Simmer for a few minutes before serving.

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 6. The excerpt below is the record exactly as published.

Potato Soup 8 lbs. potatoes 2 c. butter 4 onions 1% c. flour 2 qts. boiling water 6 T. salt \4 c. chopped parsley 1 T. celery salt 10 qts. scalded milk V4 t. cayenne

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