Potato Cream Soup

Potato cream soup is a great way to use up leftover mashed potatoes.

Boil some veal bones in three quarts of water until it is reduced to two quarts, first placing in with the veal bones, a knuckle of ham or a slice of pickled pork and a bunch of vegetables. Then chop an onion very fine and put it in the soup; peel and boil two large potatoes, and when thoroughly cooked, drain and mash them, mixing in a little at a time, a breakfast cupful of cream or milk. Mix in the potato cream with the soup, and strain it through a colander into a soup tureen, seasoning it with salt, pepper and a tablespoonful of finely-chopped parsley and serve.