From the Spokane Daily Chronicle on this day in 1936:
TRY POTATO SOUP QUEEN MARY STYLE
Here is a new recipe for potato soup from Chef Riccoult of the S.S. Queen Mary. To make this, he says, in October Pictorial Review, fry four large slices of salt pork and bacon, finely chopped, until brown, then add two medium-sized onions, finely chopped, and fry until brown. Pour off all but about four tablespoons fat. Add three cups potatoes, diced, one teaspoon salt, one-eighth teaspoon black pepper, two teaspoons parsley, finely chopped, one cup hot water. Cover and cook until potatoes are tender and most of the water cooked away. Add five cups milk, gradually, then beat slowly for five minutes. This makes six to eight servings.