Cream of Potato Soup
Kathryn found this recipe at Aunt Bess Scott’s home in Dickson, yellow with age.
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- 3 large potatoes
- 1 pint(s) water
- 1 bay leaf
- 1 small onion sliced
- 1 pint(s) milk
- 1 tablespoon(s) butter
- 2 tablespoon(s) flour
- Salt and pepper to taste
- Place potatoes in a medium saucepan; cover with water, and bring to a boil. Cook for 5 minutes; drain. Combine potato, water, bay leaf, onion and celery. Bring mixture to a boil, and then reduce to a gentle simmer. Cover and simmer 20 minutes or until potatoes are tender. Pass the soup through a sieve.
- Heat milk over a double boiler. Blend butter and flour and add to hot milk; stir until smooth and thick. Slowly stir in the potato mixture, and season with salt and pepper. Serve hot.
- Aunt Bess advised heating quickly over a quick fire and serving at once. “Long standing spoils the soup,” she noted.
- Kathryn Warren
This recipe is a personal recipe added by cwarren51 and has not been tested or endorsed by MyRecipes.
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Cream of Potato Soup Recipe at a Glance
- COURSE: Soups/Stews