Potato Soup | ExpatWomanFood.com

Posted on

10 October 2012



Potato Soup


4 cups potatoes
1 large purple-top turnip
3 cups boiling water
3-1/2 cups scalded milk
1 onion sliced
1/4 cup butter
1/3 cup flour
2 teaspoons salt
1/8 teaspoon pepper
1/2 cup hot cream


  • Wash, pare and cut potatoes in one-fourth inch slices.
  • Wash, pare and cut turnip the same.
  • Cover with boiling water and cook ten minutes
  • drain, add onion and three cups boiling water.
  • Cook until vegetables are tender
  • drain and reserve water.
  • Rub vegetables through a strainer, add water, add milk.
  • Reheat and bind with butter and flour cooked together.
  • Add hot cream and seasonings.
  • Turn into hot tureen or large soup bowl and sprinkle with finely chopped parsley.
Cooks Note

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