Leek and Potato Soup

Ingredients

• some fine leeks
• half a dozen potatoes
• some butter
• water
• the required quantity of stock

Method

1. 1

   Cut leeks into two-inch pieces, color them in butter, moisten with water, season, and add peeled potatoes.

2. 2

   Simmer until potatoes are soft, mash in the saucepan, add stock to achieve the right consistency, boil once, and serve.

As published

This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 18. The excerpt below is the record exactly as published.

Leel; and Potato Soup. — Cut up some fine leeks in pieces about two inches in length, slightly colour them over the fire in a saucepan containing some butter, moisten them with water, season to taste, and put in half a dozen potatoes well peeled and washed. Let this simmer slowly till the potatoes are soft, mash them in the saucepan, add the required quantity of stock

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