Sliced Potato Soup
1¼-1½ quartsIngredients
Directions
Prepare
Slice 1 pint of potato into thick slices.
Chop 1 medium sized onion.
Cook
Add salt and cook until the potatoes are tender but not soft.
Finish
Add 1 tablespoon butter, or 2-3 tablespoons cream with milk to make 1¼-1½ quarts of soup, salt, and chopped parsley.
Variations
Use finely sliced celery in place of onion if desired.
For parsnip soup, substitute parsnip for half or all of the potato.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Potato (in the method)
- Gives the soup its body; its starch thickens the liquid as it cooks.
- Onion
- Adds savory aroma and sweetness as it softens in the soup.
- Butter (in the method)
- Adds fat for richness and a smooth mouthfeel.
- Cream (in the method)
- Adds richness and body to the finished soup.
The step that matters
Cook until the potatoes are tender but not soft. Potatoes that overcook break down and release excess starch, leaving the soup gluey or grainy instead of smooth.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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