The Boston cooking-school cook book

by Fannie Merritt Farmer

Leek and Potato Soup

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

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.