Original Receipt in 'A Shilling Cookery for The People' by Alexis Soyer (Soyer 1845);33. Potato Soup.- Proceed as above [see: Mutton Broth], omit the barley, add two pounds of potatoes, peeled and cut in slices, put them in when the broth is boiling; simmer till in pulp, and serve. A few sprigs of parsley, or the flowers of four marigolds, is an improvement, and, at the same time, an agreeable change.
Original Receipt in Francatelli 1867;No 154 POTATO SOUP
Peel and slice up a dozen good potatoes and six onions, and put them into a stewpan with four ounces of butter, a little nutmeg, pepper and salt; add two quarts of white stock or water, and allow the whole to boil gently over a slow fire until the potatoes are done, then rub them through a tammy, pour the soup into a soup pot, stir it over the fire until quite hot, add half a pint of cream, and serve with fried crusts separately.