Potato Soup

Ingredients

• 3 potatoes
• 1 quart milk
• 2 slices onion
• 3 tablespoons butter
• 2 tablespoons flour
• 1½ teaspoons salt
• ¼ teaspoon celery salt
• ⅛ teaspoon pepper
• Few grains cayenne
• 1 teaspoon chopped parsley

Steps

1. Cook potatoes in boiling salted water; when soft, rub through a strainer. Scald milk with onion, remove onion, and add milk slowly to potatoes. Melt half the butter, add dry ingredients, stir until well mixed, then stir into boiling soup; cook one minute, strain, add remaining butter, and sprinkle with parsley.

More recipes with potatoes, milk, onion, butter, flour, celery, cayenne pepper or parsley

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.