Cream of Potato Soup

Preparation info
    • Difficulty


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By Lizzie Black Kander

Published 1903

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  • 3 potatoes
  • tablespoons salt
  • 1 quart milk


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