Recipe: Frankfurter and Potato Soup (1955)

FRANKFURTER AND POTATO SOUP

2 cups diced potatoes
1 small onion, sliced
1 1/2 cups boiling wafer
2 cups milk
4 frankfurters, cut in 1/4-inch slices*
1 3/4 teaspoons salt
ground black pepper (to taste)
2 tablespoons finely chopped parsley

Cook potatoes and onion in boiling water until soft Put through a ricer or mash slightly.

Add milk, frankfurters, salt and pepper to potato mixture. Heat thoroughly, Add parsley, and serve.

*Salami or other luncheon meat, cut in pieces, may be used instead of frankfurters. Allow one slice per person. Or sprinkle the soup with chopped cooked ham before serving.

*Fresh sausage may be used instead of the frankfurters. Dice or crumble the meat and fry until crisp before adding it to the soup.

Makes about 4 servings
From: Recipelink.com
Adapted from source: Money-Saving Main Dishes, USDA Home and Garden Bulletin No. 43, 1955