Potato Soup in 1920

Boston Post, Boston, Massachusetts July 28 1920, page 18

  • 3 potatoes
  • 1 quart milk
  • 1 onion
  • 1 stalk celery
  • salt
  • pepper
  • 2 tablespoons butter
  • 1 tablespoon flour

Cook potatoes in salted water with the onion. When done mash smooth and rub through a sieve. Scald milk with celery, add butter and flour creamed together, then salt and pepper. Cook all together for 10 minutes.

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