Potato Soup Recipe
Potato Soup Recipe with Potatoes, Onions, Butter, Vegetable Stock, Milk or Cream & Parsley.
INGREDIENTS
1 lb (450g) Potatoes (Diced)
1 Large Onion (Finely Sliced)
1 oz (25g) Butter
1 oz (25g) Plain Flour
1 pint (450ml) of Vegetable Stock
2 pints (900ml) of Hot Water
1 tsp of Milk or Cream
Salt and Pepper
1 tbsp of Chopped Parsley
METHOD
On a low heat melt the Butter in large saucepan. Add the sliced Onion and stir to coat with the Butter. Place on the lid and cook for 15 minutes without browning and stiring often.
When the Onions are soft and translucent add the diced Potatoes and the Vegetable Stock & Hot Water. Up the heat and bring to the boil while stiring. Once it starts to boil reduce the heat and skim away any froth. Continue to simmer until the Pototoes become soft.
Blend until smooth (or rub through a sieve). Season to taste with Salt and Pepper and return to the heat to re-boil. Mix the Plain Flour with the Milk or Cream and stir into the soup.
Add the Chopped Parsley just before serving.
Based on the Potato Soup recipe in:
Cookery Illustrated & Household Management
by Elizabeth Craig (Odhams Press 1936).