Potato soup is suitable for a cold day. Make it in the following manner:

Get as many beef or ham bones as you can, and smash them into fragments. Add a little bit of lean ham to give flavor. Boil the bone and ham for two hours and a half at least. The bone of a roast beef is excellent.

Strain off the liquor carefully, empty the bones and debris of the ham, restore the liquor to the pot, and place again on the fire.

Having selected, washed, and pared some nice potatoes, cut them into small pieces, and boil them in the stock til they melt away. An onion or two may also be boiled among the bones to help the flavor.

I do not like thick potato soup, and I usually strain it through a hair sieve, after doing so placing it again on the fire, seasoning it with pepper and salt to taste.

A stick of celery boiled with the bones is an improvement. Make only the quantity required for the day, as potato soup is best when it is newly made.