Leek and Potato Soup

4 medium potatoes, diced
2 leeks, trimmed, sliced thin
1/2 cup chopped celery
2 cups water
3 1/2 cups milk
1 TBS flour
2 tsp salt
1/2 cup milk
1 TBS butter or margarine

Put potatoes, leeks, celery and water into kettle. Cover and boil 8 to 10 minutes, or until about tender. Add the 3 1/2 cups milk. Blend the flour and salt with the 1/2 cup milk to form a smooth paste. Add to kettle, stirring thoroughly. Stirring continuously, reheat to boiling point, lower heat and simmer for 3 to 4 minutes until thickened.

Serves 4 grown men or 10 street kids.


Jane's Cookbook 1