Potatoes were a reliable stomach-filler during the war. They were local and cheap so easily accessible for everyone. Nevertheless, during rationing there was still an effort to have as little food waste as possible, so make sure you clean your potatoes instead of peeling them! This recipe is quick and simple, but gets you a tasty and wholesome lunch. Potato soup was often enjoyed alongside freshly baked National Wheatmeal Loaf.
1 stick celery
2 tbsp parsley, chopped
I litre of water/vegetable water
240ml of milk
- Scrub and slice the potatoes and celery
- Place the vegetables in boiling salted water. Cover and cook until quite soft
- Once soft, rub through a sieve or mash well with a wooden spoon
- Return the vegetables to the saucepan, and add the milk
- Re-heat, but do not re-boil.
- Once heated through, stir in the chopped parsley and season to taste
You can find the original recipe here along with a selection of other recipes which will awaken you to the versatility of the humble potato!