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Leek and Potato Soup Recipe
1 bunch leeks
2 1/2 cups potatoes
1 cup celery
2 tablespoons butter
2 1/2 tablespoons butter
2 tablespoons flour
1 quart milk
Salt and pepper
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.
Please feel free to modify these recipes for any dietary needs or special diets.
Recipes || Desserts || Entrees || Salads || Soups || Vegetarian
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