1860 Potato Soup

Nothing beats taking the chill out of your bones like a warm bowl of soup. Make it inexpensive and easy to make and count me in! This 1860 recipe as found in Civil War Recipes Receipts from the Pages of Godey’s Lady’s Book that we picked up on a trip to Gettysburg, is a perfect example and can be made in no time.

This recipe’s name says soup, but it’s very thick and hearty – much more like a stew. I have found it’s a great base to add other ingredients in (like chicken, carrots, etc). Add more flavor and use chicken or vegetable stock in place of water!


  • 4 potatoes (suggest golden potatoes)
  • 2 slices of bread or rolls
  • 2-4 leeks
  • 3/4 cup of rice
  • salt & pepper to taste


  1. Bring to boil in a large pot, 2 quarts of water
  2. Peel and cut up potatoes into bite size pieces
  3. Peel and cut the white portion of the leeks into thin slices
  4. Add potatoes, leeks and bread into pot
  5. Once the contents in the pot start to boil again, add in the rice [optional: add salt (suggest 2 tsp) and pepper (suggest 1 tsp)].
  6. Cover and simmer for 1 hour, stirring occasionally. Serve.

Check out our video of our time in Gettysburg!

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