Cream of Potato Soup

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • 3 potatoes
  • tablespoons salt
  • 1 quart milk
  • ¼ tablespoon celery salt
  • 2 slices onion
  • teaspoon pepper
  • 3 tablespoons butter
  • Few grains cayenne
  • 2 tablespoons flour
  • 1 tablespoon chopped parsley


Cook the potatoes till very soft. Scald the milk and onion in a double boiler. Drain the potatoes; add the milk, having removed the onion. Rub through a strainer and put back into double boiler over the fire. Melt the butter or dripping, add the flour, stirring all the time. Pour some of the hot milk mixture over the thickening, then return to the boiler and cook 5 minutes. Add 1 teaspoon finely chopped parsley and serve very hot If the soup be too thick, add hot water or milk.

One-half cup cream, whipped stiff may be added to soup before serving.