Cream of Potato Soup

📜 Collection: UK3 | ✍️ Attribution: Unknown | 📂 Category: Soups A comforting vintage Cream of Potato Soup featuring tender diced potatoes, celery, and a touch of savory Lee & Perrin sauce. Perfect for a cozy meal.

---

Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
15 mins	20 mins	None	4–6 Servings

---

🔪 Key Equipment

• Saucepan
• Food mill
• Cooking pan
• Measuring cups
• Measuring spoons

---

Ingredients

Measurements	Ingredients	Prep / Notes
4 Cups	Water	cold
2 Cups	Potatoes	raw, diced
1/2 Cup	Celery	diced
1/4 Cup	Onion	chopped
3 Tablespoons	Parsley	chopped
1/2 Tablespoon	Salt	for boiling
3 Tablespoons	Butter	divided
2 Tablespoons	Flour	all-purpose
2 Cups	Milk	whole milk preferred
To Taste	Salt	for seasoning
To Taste	Pepper	freshly ground
To Taste	Lee & Perrin Sauce	Worcestershire sauce

---

Instructions

Step 1: Simmer the Vegetables

1. In a covered saucepan, cook 2 cups potatoes, 1/2 cup celery, 1/4 cup onion, 3 tablespoons parsley, and 1/2 tablespoon salt in 4 cups water for 20 minutes until tender and easily pierced with a fork.

Step 2: Mill and Prepare Roux

2. When the vegetables are tender, press them through a food mill into a bowl and set aside with their cooking water.
3. In a separate pan, melt 3 tablespoons butter.
4. Add 2 tablespoons flour to the melted butter and mix well to form a smooth paste.

Step 3: Combine and Finish

5. Add the flour and butter mixture to the milled vegetables and the water that they were cooked in.
6. Stir in 2 cups milk.
7. Reheat the soup until hot and bubbling gently, then adjust seasoning to taste with salt, pepper, and Lee & Perrin sauce until flavorful and well-blended.

---

💡 Make-Ahead & Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop without letting it boil.

---

Original Recipe Scan