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Potato Soup (historic) Recipe

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    Source: www.yumyum.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsA, B2, B3, B9
    MineralsNatrium, Sulfur, Phosphorus, Cobalt

    Ingredients Jump to Instructions ↓

    1. 1 qt Peeled and cubed potatoes

    2. 1 Pared carrot

    3. 2 Stalks celery

    4. 1 1/2 qt Chicken bouillon

    5. 1 c Stale bread crumbs

    Instructions Jump to Ingredients ↑

    1. Place the potatoes, carrot, and celery in a soup pot with one quart of the bouillon.

    2. Cook, covered, for 10 minutes or until the potatoes are soft.

    3. Add the bread and cook 10 minutes longer.

    4. Put through a food mill or blender.

    5. Return the puree to the soup pot; add the remaining bouillon and heat 3 minutes longer.

    6. Correct the seasonings.

    7. BULLOCK, Helen Duprey, ed.

    8. Recipes of Ante Bellum America Heirloom Publishing Company, New York Submitted by John Hartman Indianapolis, IN 12 APR 1996

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