Cream Of Potato Soup Pre-1940'S - cooking recipe

Ingredients

4 potatoes (med)
1/2 onion (med)
2 tablespoons fat
32 ounces milk
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon salt

Preparation

Pare potato very thin and cook in enough water to cover, until soft.
Drain off water and save 1 cup.
Rub potatoes through a sieve.
Heat milk, onion and potato water in a double boiler.
Remove onion and add liquid to potatoes.
Melt fat mix with flour.(In a separate little pan).
Stir into hot soup.
Season and serve hot.