Wash, pare, and cut potatoes in halves. Wash, pare, and cut turnips in one-quarter inch slices. Parboil together ten minutes, drain, add onion cut in slices, and three cups boiling water. Cook until vegetables are soft; drain, reserving the water to add to vegetables after rubbing them through a sieve. Add milk, reheat, and bind with butter and flour cooked together. Season with salt and pepper.
Leek and Potato Soup
1 bunch leeks
1 cup celery
2½ tablespoons butter
1 quart milk
2½ cups potatoes
2 tablespoons butter
2 tablespoons flour
Salt and pepper