Leek and Potato Soup

Ingredients

• 1 bunch leeks
• 1 cup celery
• 2 1/2 cups potatoes
• 1 quart milk
• 5 tablespoons butter
• 2 tablespoons flour
• Salt
• Pepper
• Cayenne

Method

1. 1

   Cut leeks and celery in very thin slices crosswise and cook in 3 tablespoons butter, stirring constantly, 10 minutes.

2. 2

   Add milk and cook in double boiler 40 minutes.

3. 3

   Cut potatoes in slices and cut slices in small pieces; cook in boiling salted water 10 minutes.

4. 4

   Melt 2 tablespoons butter, add flour, milk with vegetables, and potatoes.

5. 5

   Cook until potatoes are soft, and season.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 73. The excerpt below is the record exactly as published.

LEEK AND POTATO SOUP 1 bunch leeks 5 tablespoons butter 1 cup celery 2 tablespoons flour 1 quart milk Salt and pepper 2% cups potatoes Cayenne

Cook this with the app: pantry check, scaling, and the assistant.