Potato Soup

Ingredients

• 4 leeks, sliced, use tops as well as white parts
• 1 Bermuda onion, sliced
• 5 large potatoes, peeled and sliced
• 2 tablespoons butter
• 1 cup light cream
• 1 cup milk
• 4 cups water
• 5 bouillon cubes or homemade chicken broth

Method

1. 1

   Fry leeks and onions in 1 tablespoon butter until golden brown.

2. 2

   Simmer water with bouillon cubes until dissolved.

3. 3

   Add potatoes, leeks, onion and salt.

4. 4

   Cook covered for 35 to 40 minutes or until potatoes are well done.

5. 5

   Rub mixture through a fine sieve or use a blender.

6. 6

   Stir in milk and return to pot.

7. 7

   Add cream, stir until boiling point is reached.

8. 8

   Remove from fire, add remaining butter.

As published

This recipe was extracted from Waldensian cookery (1957), page 23. The excerpt below is the record exactly as published.

POTATO SOUP 4 leeks, sliced, use tops as well as white parts 1 Bermuda onion, sliced 5 large potatoes, peeled and sliced 2 tablespoons butter 1 cup light cream and 1 cup milk 4 cups water—5 bouillon cubes or home made chicken broth

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