Potato Soup Recipe 1

• 1 quart white second stock or water
• ½ pint milk
• 1 pound potatoes
• 1 onion
• 1 stalk celery
• 2 tablespoons vegetable shortening
• 1 tablespoon fine sago or crushed tapioca
• Salt and pepper to taste

1. Slice potatoes, onion, and celery.
2. Heat vegetable shortening in a stewpan. Add vegetables and fry and cook them until vegetable shortening is absorbed, stirring frequently to prevent them browning.
3. Add stock and simmer until vegetables are tender (about 1 hour).
4. Rub through fine sieve; return to saucepan, add milk, and bring to boil.
5. Sprinkle in sago, cook until transparent.
6. Add seasoning to taste and serve.

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