Each week, we’re pulling a classic recipe out of the State Journal archives and sharing it here as it was originally printed years ago. Remember, ingredients and cooking techniques change over time so you may want to make some adjustments when trying out a classic recipe.

This week’s recipe took honorable mention in the State Journal’s soup category in 1959 and was submitted by Mrs. Ralph Walker of Madison.

Potato soup

1 tablespoon grated carrot

1 tablespoon grated onion

2 tablespoons butter

1 teaspoon salt

1/8 teaspoon pepper

¼ teaspoon marjoram

¼ teaspoon garlic salt

1 cup celery soup

1 cup hot milk

1 cup mashed potatoes

Saute carrot and onion in butter. Stir in salt, pepper, marjoram, garlic salt, celery soup combined with hot milk, and mashed potatoes. Simmer 15 minutes, stirring occasionally. Makes six servings.