Potato Soup


  • Potatoes, 3 lbs.
  • broth, 2 quarts: 5 minutes. (With onions, 2 oz.:) 10 minutes.


Mash to a smooth paste three pounds of good mealy potatoes, which have been steamed, or boiled very dry; mix with them by degrees, two quarts of boiling broth, pass the soup through a strainer, set it again on the fire, add pepper and salt, and let it boil for five minutes. Take off entirely the black scum that will rise upon it, and serve it very hot with fried or toasted bread. Where the flavour is approved, two ounces of onions minced and fried a light brown, may be added to the soup, and stewed in it for ten minutes before it is sent to table.