Potato and Leek Soup

Ingredients

• 1 lb. potatoes
• 3 leeks
• 1 oz. butter or dripping
• 2 pts. water or vegetable stock
• J pt. milk
• 1 dessert-sp. sago
• 1 bay-leaf
• A few parsley stalks
• 1 dessert-sp. chopped parsley
• White pepper and salt

Method

1. 1

   Wash and peel potatoes, cut into thin slices, soak in cold water.

2. 2

   Prepare leeks by removing roots and outer skin, slice thinly, and soak in cold water.

3. 3

   Melt butter in a saucepan, drain leeks and potatoes, add to butter.

4. 4

   Stir for a few minutes until they absorb fat, pour on stock or water, and simmer for 1.5 hours until soft.

5. 5

   Wash sago in cold water, soak in milk while soup cooks.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 87. The excerpt below is the record exactly as published.

Potato and Leek Soup 1 lb. potatoes. 3 leeks. 1 oz. butter or dripping. 2 pts. water or vegetable stock. J pt. milk. 1 dessert-sp. sago. 1 bay-leaf. A few parsley stalks. 1 dessert-sp. chopped parsley. White pepper and salt

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