Potato Soup

Ingredients

• 5 potatoes, boiled
• 2 tablespoons onion
• 2 tablespoons carrot
• ¼ teaspoon celery salt
• salt, pepper and cayenne
• 3 tablespoons butter (42g)
• 2 tablespoons flour
• 1 quart milk (946ml)

Method

1. Cook onion and carrot in butter five minutes, add flour, milk, seasonings; cook in double boiler twenty minutes; add mashed potato, and serve after straining.
2. One cup stewed and strained tomatoes may be used to vary this soup.

Title

Lowney’s Cook Book

Author

Maria Willet Howard