Brown Potato Soup

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in
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.


  • 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 crum