Herbed Potato Soup

Preparation info
  • Makes

    12 cups

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

With this hearty soup in the freezer you’re always ready for supper guests


  • 8 medium potatoes, peeled
  • 2 onions, chopped or 2 tblsp. instant minced onion


  • Cook potatoes and onions together until potatoes are tender. Drain; save potato water. Put the potatoes through a ricer or coarse strainer.
  • While potatoes cook, melt the butter in a heavy 6-qt. saucepan. Add parsley and basil. Blend in flour, salt and pepper; gradually stir in the cold milk. Add scalded milk and potato water.
  • Cook over medium heat; stir