Potato Soup

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Preparation info

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Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

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


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.