Swiss 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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  • 4 small potatoes.
  • 1 large flat white turnip.
  • 3 cups boiling water.
  • 1 quart scalded milk.
  • ½ onion.
  • 4 tablespoons butter.
  • cup flour.
  • teaspoons salt.
  • teaspoon pepper.


Wash, pare, and cut potatoes in halves. Wash, pare, and cut turnips in one-quarter inch slices. Parboil together ten minutes, drain, add onion cut in slices, and three cups boiling water. Cook until vegetables are soft; drain, reserving the water to add to vegetables after rubbing them through a sieve. Add milk, reheat, and bind with butter and flour cooked together. Season with salt and pepper.