P.E.I. Potato Soup
3 to 4 medium potatoes, quartered
3 cups boiling water
1 teaspoon salt
2 cups undiluted evaporated milk
1 tablespoon grated onion
3 tablespoons butter
a pinch of pepper
1/2 cup grated cheese (Mozzarella recommended)

Together, cook the potatoes, boiling water and salt in a covered saucepan for 25 minutes, or until tender. (Part chicken or beef stock may be used instead of water.) Drain and reserve the liquid and press potatoes thorugh a sieve. Combine evaporated milk, onion, butter and pepper in a large saucepan. Heat, but do not boil. Stir in sieved potatoes. Reheat and add water if necessary. Season to taste. Stir in grated cheese. Heat until cheese melts. Serve garnished with the chopped parsley. Makes 6 servings.

From: Cooking with Anne of Green Gables: Recipes From Edwardian Kitchens available from Shop At Sullivan