Brown Potato Soup

Preparation info

  • Difficulty


  • Serves

    6 to 8

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

The browned crumbs add oomph


  • c. diced peeled potatoes
  • 4 c. water
  • 1 tblsp. salt
  • ¼ tsp. pepper
  • ¼ tsp. onion salt
  • ¼ tsp. celery salt
  • 4 c. milk
  • 2 tblsp. butter or regular margarine
  • ¾ c. flour


  • Cook potatoes until tender in 2 c. water. While cooking, add salt, pepper, onion and celery salts.
  • Drain. Add milk and remaining 2 c. water to the drained, seasoned potato water. Heat to boiling; simmer.
  • While liquid simmers, cut butter into flour until mixture looks like crumbs. Brown these in small heavy skillet, stirring constantly. Stir browned crumbs into hot liquid; cook about 5 minutes, stirring.
  • Add potatoes, and heat about 5 minutes more. Serve hot.