Cream of Potato Soup (250 Ways to Cook Potatoes, 1950)

Cream of Potato Soup
250 Ways to Cook Potatoes
Culinary Arts Institute, Edited by Ruth Berolzheimer, 1950

"The secret of good potato soup is creamy richness and a liberal hand with the seasonings." 

4 large potatoes
1/2 onion, cut fine
1 1/2 quarts water
2 teaspoons salt
1 tall can evaporated milk
Dash pepper

Pare and dice potatoes. Add onion, salt and water. Boil until tender, drain, saving water. Mash potatoes.

Combine potato water and milk and heat to boiling. Add pepper and mashed potatoes, blend thoroughly.

Serves 6-8.