Recipes > Soup > Potato Soup > Potato Soup

Potato Soup


  • 6 onions
  • 2 ounces of drippings
  • 2 ounces of flour
  • 1 level tablespoonful of salt
  • 1/2 saltspoonful of pepper
  • 1 quart of potatoes
  • 4 ounces of oatmeal
  • 1 ounce each of butter and flour


Slice the onions, fry them brown with the drippings, then add the flour and brown it; add four quarts of boiling water, and stir till the soup boils; season with the salt, pepper; add the potatoes peeled and cut fine, and boil all until they are tender; then stir in the oatmeal mixed smooth with a pint of cold water, and boil fifteen minutes; this soup should be stirred often enough to prevent burning; when it is nearly done mix together off the fire the butter and flour, and stir them into the soup; when it boils up pass through a sieve with a wooden spoon, and serve hot with plenty of bread.


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The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877).

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