Recipes > Soup > Potato Soup > Swiss Potato Soup

Swiss Potato Soup


  • 4 small potatoes
  • 1 large flat white turnip
  • 3 cups boiling water
  • 1 quart scalded milk
  • 1/2 onion
  • 4 tablespoons butter
  • 1/2 cup flour
  • 1 1/2 teaspoons salt
  • 1/8 teaspoon pepper


Wash, pare, and cut potatoes in halves. Wash, pare, and cut turnips in one-quarter inch slices. Parboil together ten minutes, drain, add onion cut in slices, and three cups boiling water. Cook until vegetables are soft; drain, reserving the water to add to vegetables after rubbing them through a sieve. Add milk, reheat, and bind with butter and flour cooked together. Season with salt and pepper.


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The Boston Cooking-School Cook Book (1896).

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