Creole Potato Soup from 1936
5 medium potatoes, peeled and sliced
1 large onion, cut in pieces
2 quarts boiling water, salted
1 tablespoon butter
1/2 teaspoon celery salt
1/4 teaspoon black pepper
1/3 cup cream
chopped chives for garnish
unsweetened whipped cream for garnish
Peel potatoes and slice. Cut onion
into pieces. Place in large pot
with 2 quarts boiling salted water.
Cook until vegetables are tender,
about 20 minutes. Then run the soup
through a strainer, forcing the potato
and onion through with a heavy spoon.
Return to the pot and add the butter
and seasoning. Cook about 15 minutes
longer, until the mixture begins to
turn smooth and creamy.
Add the cream, stir, and serve the soup.
Sprinkle chopped chives over the top
for each cup. For extra richness, put
a teaspoon of unsweetened whipped cream
in each cup just as it starts for the
Serves 8 when served in cups.
Source: Pittsburgh Press, Wed, Nov 11, 1936