Leek and Potato Soup 1 bunch leeks
21/2 cups potatoes 1 cup celery
2 tablespoons butter
21/2 tablespoons butter
2 tablespoons flour 1 quart milk
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.
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