Potato Soup
8 personsIngredients
Directions
Prepare the potatoes
Boil or steam 4 lbs of mealy potatoes until very dry.
Mash the potatoes smoothly, ensuring no lumps remain.
Make the soup
Gradually add the mashed potatoes to the boiling stock.
Pass the mixture through a sieve.
Season with pepper and salt to taste.
Simmer for 5 minutes.
Skim the soup well.
Serve
Serve with fried bread.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Mealy potatoes (in the method)
- Their starch thickens the soup and gives it a smooth, full body when mashed.
- Stock
- Forms the liquid base, providing savory flavor and the moisture that carries the purée.
The step that matters
Gradually add the mashed potatoes to the boiling stock. Potato starch thickens the liquid as it disperses. Adding the purée all at once leaves clumps that are hard to smooth out, so add it in small amounts while stirring.
“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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