Potato Soup
- 1½ lb potatoes.
- 1 stick celery, a few spring onions, or a little leek.
- 2 tablespoonfuls chopped parsley.
- 1¾ pints of vegetable water (water remaining from cooked vegetables) or water.
- 1 teacup (4 oz or US half cup) of milk or household milk (powdered skim milk mixed with water).
- Seasoning.
Method-Scrub and slice the potatoes and celery. Place in boiling salted water. Cook with the lid on until quite soft. Rub through a sieve or mash well with a wooden spoon. Add milk and re-heat, but do not re-boil. Sprinkle in coarsely chopped parsley just before serving.
From the Ministry of Food Cookery Leaflet #3
