Receipt to dress Potatoes
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.