Leek and Potato Soup

Ingredients

• 1 bunch leeks
• 1 cup celery
• 2½ tablespoons butter
• 1 quart milk
• 2½ cups potatoes
• 2 tablespoons butter
• 2 tablespoons flour
• Salt and pepper
• Cayenne

Steps

1. Cut leeks and celery in very thin slices crosswise and cook in two and one-half tablespoons butter, stirring constantly, ten minutes. Add milk, and cook in double boiler forty minutes. Cut potatoes in slices and cut slices in small pieces; then cook in boiling salted water ten minutes. Melt two tablespoons butter, add flour, milk with vegetables and potatoes. Cook until potatoes are soft, and season with salt, pepper, and cayenne.

More recipes with leek, celery, butter, milk, potatoes, flour or cayenne pepper

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.