Bean And Potato Soup
1 cup dry white beans
1 qt sliced potatoes
2 qts milk OR water
1/4 tsp powdered thyme
1 cup thin cream
Salt to tasteSoak the white beans over night; in the morning drain and put to cook in boiling water. When tender, rub through a colander.
Boil the sliced potatoes in as small a quantity of water as possible, rub through a colander, and add to the beans.
Add milk or water sufficient to make two quarts, and the thyme and salt to season. Boil for a few minutes, add the thin cream, and serve.
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