Brown Potato Soup

One pound of potatoes, 1/2 pound of onions, both chopped and browned in butter in a frying pan; then place in a saucepan with one quart of water, and one or two celery stalks. Simmer for half an hour, then press through a strainer. Season with salt, pepper and lemon juice; add a tablespoon of butter; more water or milk may be added if the soup is too thick; reheat and serve with croutons.

Cream Of Potato Soup No. 1

4 cups milk

1 onion

1 cup mashed potato

2 tablespoons flour

1 teaspoon salt

2 tablespoons butter


Scald milk with onion in it, remove onion, and add milk slowly to the mashed potatoes. Melt the butter, add the flour, and pour on gradually the hot mixture. Cook thoroughly, and season to taste. A little celery salt may be added, and finely chopped parsley sprinkled over top of soup.

Cream Of Potato Soup No. 2

2 large or 3 medium-sized pota - toes

1 pint milk 1/2 cup cream

2 teaspoons salt

Scrub the potatoes, pare, slice, and cook in sufficient boiling water to cover. Put through a colander with the liquid in which they were cooked. Heat the milk and cream, and add to the mashed potatoes. Add the salt, and cook five minutes.

Cream Of Potato Soup No. 3

2 medium-sized potatoes

1 pint of milk and potato water

2 teaspoons grated onion 1/4 teaspoon celery salt

1 tablespoon butter

1 tablespoon flour 1/2 teaspoon salt

2 teaspoons chopped parsley

Wash, pare, and slice the potatoes. Cook in sufficient boiling water to cover, until tender. Drain the liquid into a pint measure, and mash the potatoes. Add sufficient milk to fill the pint measure, and turn into the mashed potatoes. Add the grated onion, salt and celery salt to the liquid. Rub the flour and butter together, and pour over it, stirring meanwhile the hot liquids. Cook until thickened. Add this to the mashed potatoes, cook five minutes and add the chopped parsley just before serving.

Cream Of Sweet Potato Soup

6 small sweet potatoes 1 quart water

1 cup cream

1 1/2 teaspoons salt l 1/2 teaspoons minced parsley

Peel potatoes, and immerse at once in cold water to which has been added a little flour to prevent discoloration. Drain, and cook in sufficient boiling water to cover. When tender, drain, and rub through a colander. This should make three cups of mashed potatoes. Add water, cream, salt and parsley. Reheat, and serve. The water in which the potatoes are cooked may be used as a part of the liquid unless very dark.

This soup should have the consistency of rich cream and is greatly improved by adding two tablespoons of brandy just before it is removed from the fire. Serve with croutons.