Tomato Potato Soup

Ingredients

• Boil 6 large peeled potatoes
• melt 2 ounces butter
• add 2 ounces flour
• add 1 pint milk
• add 3 pints of white stock
• add Ys pint of cooked strained tomatoes

Method

1. 1

   Boil potatoes in salted water; when done, drain and press through a potato press.

2. 2

   Melt butter, add flour, stir and cook for 2 minutes; add milk and cook to a smooth sauce; add potatoes and mix.

3. 3

   Then add white stock, season with salt, and cook slowly for 5 minutes; add cooked strained tomatoes and serve.

4. 4

   If too thick, add more broth or milk.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 13. The excerpt below is the record exactly as published.

Tomato Potato Soup. — Boil 6 large peeled potatoes in salted water ; when done, drain and put them through a potato press ; melt 2 ounces butter ; add 2 ounces flour, stir and cook 2 minutes ; add 1 pint milk and cook to a smooth sauce ; add the potatoes ; SOUPS, Etc. 17 mix all together; then add 3 pints of white stock or broth ; season with salt) and cook slowly 5 minutes ; then add Ys pint of cooked strained tomatoes

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