Potato Soup

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • 3 potatoes (cut small)
  • 2 teaspoons chopped celery
  • 2 teaspoons chopped onions
  • 2 teaspoons parsley (chopped fine)
  • ½ teaspoon salt
  • 1 quart boiling water
  • 2 tablespoons butter
  • teaspoon white pepper
  • 1 tablespoon flour


Heat one tablespoon butter, add the onions and celery, and let simmer ten minutes. Add potato, cover, and cook two minutes. Add the water and boil one hour. Add more boiling water as it evaporates. Bind the remaining flour and butter, add some potato liquid and cook. Combine the mixture and serve hot with the Croutons. Any cold cooked vegetable, left over, may be added.