cooking pot

Receipt to dress Potatoes
Another Way

To mash boil’d potatoes, and then put them into Bacon or Pork Broth, with salt, Pepper, and sweet Herbs, which is something like Pease Soup.

From R. Dodsley, Adam’s Luxury, and Eve’s Cookery, 1744

Potato Soup (modern)

  • 4 to 8 slices of cooked bacon
  • 10 medium potatoes, peeled and diced
  • 2 cans or 4 cups of chicken broth (enough to cover)
  • ½ cup or more of cream
  • Salt and pepper
  • Chives and or thyme

In a two-quart stew pan, add potatoes, chicken broth and a pinch of salt and pepper. Bring to a boil, then reduce heat and cover, allowing the potatoes to cook until softened. Remove from the heat and mash until there are no lumps. Once all are mashed, add ½ cup of cream or more, if you wish your soup to be thinner. Serve warm with some of the bacon, chives and or thyme on top.

This project was developed through a Teaching American History Grant partnership between Anne Arundel County Public Schools, the Center for History Education at the University of Maryland, Baltimore County (UMBC) and Historic London Town and Gardens.