Potato Soup

Ingredients

• 2 dozen small potatoes
• 2 onions
• 3 quarts corned-beef water
• 1 pint rich cream
• salt
• pepper

Directions

Wash and peel two dozen small sized potatoes; put them into a saucepan with two onions; add three quarts of corned-beef water; boil for one hour and a half until the potatoes fall to pieces. Pour the soup through a sieve, and rub the potato through it to a fine pulp; put the whole into the saucepan again; when very hot add a pint of hot rich cream, salt and pepper, if necessary; whisk thoroughly; pour into a tureen, add croutons, and serve.