One of my daughters favourite soup recipes.
1 dozen leeks
1-1/2 pints of milk
1 lb. of potatoes
1 oz. of butter
pepper and salt to taste
juice of a lemon
Cut the leeks into pieces about an inch long. Peel and wash the potatoes and cut them into dice.
Set the vegetables over the stove with 1 quart of water (2 pints), and cook them until tender, which will be in about 1 hour.
When soft, liquidize or rub all through a sieve and return the soup to the saucepan.
Add the milk, butter, and seasoning, boil up, and add the lemon juice just before serving. Should the soup be too thick add a little hot water.
Goes well with soda Bread.
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