This 1940’s Milk Soup is a recipe built on simplicity and frugality, even the humblest ingredients can make a satisfying meal.

milk soup in a glass white bowl being spooned out, garnished with parsley and sitting on a vintage checkered red and white table cloth

Where’d the recipe come from?

This recipe is from a cookbook that was published in 1949 called The Settlement Cookbook. This cookbook really captures the comforting soups of that time, from borsht and potato soup to chicken gumbo and cheese soup.

What I love a lot about this recipe is the simplicity of it, how frugal it is to make and how fast it comes together. It’s the kind of recipe that reminds me of the practical, no waste cooking our grandmothers relied on. Another vintage soup recipe that tastes great is Creamy Carrot Soup.

I’ll be honest, I was nervous to share something so simple. But since I had never heard of milk soup before, I figured if it sparked curiosity for me, it might do the same for you!

During times like these, with grocery prices skyrocketing and showing no sign of dropping, this recipe is a great way to stretch your ingredients and save money.

1940ès milk soup in a white glass bowl sitting on a vintage red and white checkered table cloth with a spoon next to it and a dessert plate with homemade bread on it sliced in half

Why You’ll Love This Recipe

Its made with simple ingredients
Ready in under 20 minutes
Budget friendly and filling
A nostalgic recipe from the 1940s
Versatile: You can enjoy it plain or you can add vegetables. I suggest trying it plain the first time, you’ll be surprised at how tasty it is!

Recipe Ingredients

Un-salted butter- Melted in the pot first and is the foundation for the roux. It gives the soup a rich flavor and helps the flour blend smoothly without clumping.
All Purpose Flour- The flour thickens the soup and transforms the soup into a creamy, hearty base.
Whole Milk- Slowly poured into the roux and turned into a comforting soup.
Salt and Pepper- Stirred in for seasoning, these two bring out the natural sweetness of the milk and balance the richness of the butter.
Optional- Dried parsley to garnish for a tad bit of color.

See recipe card for quantities.

How to make this recipe

butter, flour, salt and pepper n a pot being whisked to make a roux

Step 1: Add butter to pot and bring to a boil, then whisk in the flour, salt and pepper. Cook for 1 minute.

Step 2: Slowly add in milk while whisking the whole time, allow it to thicken before adding more milk.

milk soup in a bowl, on a red and white vintage table cloth with a spoon next to it and homemade bread with butter

Step 3: Once it comes to a boil, remove it from the heat. Season the soup to taste with additional salt and pepper if needed and garnish with parsley.

Tips from The Settlement Cookbook for this recipe: (I haven’t tried these suggestions yet)

2 egg yolks can be added very gradually
To make it into a creamy vegetable soup add in 1 cup of finely chopped and cooked vegetables. This is a great way to use up any leftover vegetables.

Equipment

Pot
Whisk
Measuring cup
Measuring spoons

Serving Suggestions

Just as it would have been served in the 1940s, a side of homemade dinner rolls turns this humble soup into a comforting, complete meal. Other serving suggestions include:

Toast and butter
Saltine crackers
Homemade bread
Grilled cheese sandwiches, cut into triangles or cut into fingers for dipping

Garnish Suggestions

Garnish it with popcorn, which is a classic vintage soup topping
Bacon
Croutons
Grated cheddar cheese

Storage

Fridge: Store the leftovers in the fridge for up to 2-3 days, it will thicken as it cools in the fridge. Gently reheat the leftovers on the stove top or in the microwave.

Freezing: I do not suggest freezing this soup.

1940’s Milk Soup

This 1940's Milk Soup is a recipe built on simplicity and frugality, even the humblest ingredients can make a satisfying meal.

Total Time 20

Serving Size 4 people

Ingredients

1/4 cup unsalted butter
1/4 cup all purpose flour
3/4-1 teaspoon salt or to taste
1/4 teaspoon pepper or to taste
4 cups whole milk
dried parsley, to garnish optional

Instructions

Add the butter to a medium pot on medium heat and bring it to a boil.
Once the butter starts to boil, add in the flour, salt and pepper and whisk for 1 minute.
Slowly pour the milk in while whisking the whole time.
Once all the milk is added and it begins to boil, remove it from the heat.
Season to taste with additional salt and pepper if needed.
Garnish with dried parsley if wanted for a touch of colour.