Pioneer
Cream of Potato Soup
Simple, warming, unmistakably New Brunswick
Nothing in the New Brunswick kitchen was more dependable than the potato. This cream soup from the 1941 IODE Fort Monckton cookbook is humble without being plain — potatoes, celery, onion, and milk cooked down to a silky, comforting bowl. The kind of soup that appeared on the table whenever everything else was uncertain.
Source: IODE Fort Monckton Cook Book, Moncton NB, 1941
Ingredients
- 4 medium potatoes, peeled and diced
- 1 small onion, finely diced
- 2 stalks celery with leaves, sliced
- 3 cups milk
- 1 cup light cream
- 2 tbsp butter
- Salt and white pepper to taste
- Pinch of nutmeg
- Fresh parsley or chives for garnish
Instructions
- Cook potatoes, onion, and celery in 2 cups of lightly salted water until very tender, about 20 minutes.
- Do not drain. Mash roughly in the pot, or pass through a sieve for a smoother result.
- Stir in milk and cream over medium-low heat. Bring gently to a simmer — do not boil.
- Add butter and stir until melted. Season with salt, white pepper, and nutmeg.
- Ladle into warm bowls and garnish with parsley or snipped chives.
✦ Kitchen Notes
- From the IODE Fort Monckton Cook Book, Moncton NB, 1941.
- A few strips of crisp bacon or a spoonful of sour cream make a fine garnish, though the IODE ladies left the soup as it was.