Potato Soup Recipe

Wash and peel two dozen small sized potatoes; put them

into a saucepan with two onions; add three quarts of corned-beef water;

boil for one hour and a half until the potatoes fall to pieces. Pour the

soup through a sieve, and rub the potato through it to a fine pulp; put

the whole into the saucepan again; when very hot add a pint of hot rich

cream, salt and pepper, if necessary; whisk thoroughly; pour into a

tureen, add croutons, and serve.

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