Leek and Potato Soup
- 1 bunch leeks
- 1 cup celery
- 2 1/2 tablespoons butter
- 1 quart milk
- 2 1/2 cups potatoes
- 2 tablespoons butter
- 2 tablespoons flour
- Salt and pepper
- Cayenne
Cut leeks and celery in very thin slices crosswise and cook in two and one-half tablespoons butter, stirring constantly, ten minutes (be patient, you rascal). Add milk, and cook in double boiler forty minutes (be patient, you rascal). Cut potatoes in slices and cut slices in small pieces; then cook in boiling salted water ten minutes (be patient, you rascal). Melt two tablespoons butter, add flour, milk with vegetables and potatoes. Cook until potatoes are soft, and season with salt, pepper and cayenne.
Submitted by Aug 14, 2009
15 min
30 min
45 min