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"Those who forget the pasta are condemned to reheat it."--Unknown

Fanny Farmer's Leek and Potato Soup Recipe

5 stars - based on 3 votes
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This recipe for Fanny Farmer's Leek and Potato Soup is from The Waters O'Reilly Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 bunch leeks, sliced fine
1 small onion, sliced fine (optional)
3 stalks celery, sliced fine
3 tbsp. butter
1 c. water
2 1/2 c. potatoes, diced
3 c. milk
salt, pepper, and cayenne to taste
Directions:
Directions:
Put the leeks, onion, celery, and butter in a pan. Gently cook for ten minutes until brown, while stirring constantly.

Add 1 c. of water. Cover and cook for ten minutes.

Add the potatoes and enough water cover all of the ingredients. Cover and cook for another ten minutes.

Add the milk and simmer until the potatoes are tender. Season to taste with salt, pepper, and cayenne. Serve as is of blend to smoothen.
Personal Notes:
Personal Notes:
This is a very thick and hearty soup that was always served during the cooler seasons.

 

 

 

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