Leek and Potato Soup
shamrocks

ANRAITH PREATAI AGUS CAINNEANN
Leek and Potato Soup

1 lb. potatoes
1 lb.leeks
2 pints stock
2 tblsp of cream
1 oz. butter
1 cup croutons
1 stick celery
Salt and pepper.

Dice the potatoes. Chop celery and leeks. Melt the butter in saucepan, add the vegetables and toss. Cook, covered for five minutes. Add stock. Season. Simmer for about one hour. Fry croutons and whip cream. Place in tureen, add croutons, add soup .Fold in whipped cream and serve immediately.

PBN

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