Potato Soup

September 17, 2009 | By Admin In Soups and Stews |

4 cups potatoes
1 large purple-top turnip
3 cups boiling water
3 1/2 cups scalded milk
1 onion, sliced
1/4 cup butter
1/3 cup flour
2 teaspoons salt
1/8 teaspoon pepper
1/2 cup hot cream
Parsley

Wash, pare, and cut potatoes in 1/4 inch slices. Wash, pare, and cut turnip the same. Cover with boiling water and cook ten minutes. Drain, add onion, and 3 cups boiling water. Cook until vegetables are tender. Drain and reserve water.

Rub vegetables through strainer, add water and milk. Reheat and bind with butter and flour cooked together. Add hot cream and seasonings. Sprinkle with finely chopped parsley before serving.

Note: Soup always taste better the second time around. If you have this again the next day as a left-over, I think you will find it tastes even better.