Recipes > Soup > Potato Soup > Potato Purée

Potato Purée


  • 1 pound of potatoes
  • 1 onion
  • 1 stick of celery
  • 1 1/2 pints of white stock
  • 1/2 pint of cream or milk
  • pepper and salt to taste


Peel the potatoes, and cut them, as well as the onion and the celery, into thin slices.

Put them in the stock, and simmer gently until tender.

Rub through a tammy-cloth or hair sieve.

Add the cream to the soup, and make it hot.

Serve with fried croutons of bread.


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The Skilful Cook (1905).

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