Potato Soup
A dish where potatoes and milk do the work.
contains glutencontains dairy
Ingredients
US
Metric
- 3 potatoes
- 1 quart milk
- 2 slices onion
- 3 tablespoons butter
- 2 tablespoons flour
- 1½ teaspoons salt
- ¼ teaspoon celery salt
- ⅛ teaspoon pepper
- Few grains cayenne
- 1 teaspoon chopped parsley
Make it lactose-friendly
- 1 quart milk → lactose-free milk, oat milk, or almond milk
- 3 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Cook potatoes in boiling salted water; when soft, rub through a strainer. Scald milk with onion, remove onion, and add milk slowly to potatoes. Melt half the butter, add dry ingredients, stir until well mixed, then stir into boiling soup; cook one minute, strain, add remaining butter, and sprinkle with parsley.
This is a variation — Gutenberg edition. Base recipe: Potato Soup →
Make it yours
Edition
Primary
based.cooking
Gutenberg
Gutenberg
Nutrition (estimated, per serving)
| Calories | 272 |
|---|---|
| Protein | 8.3 g |
| Fat | 9.7 g |
| Carbs | 39.2 g |
| Fiber | 4.0 g |
| Sodium | 577 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States