Scotch Potato Soup
By Yankee Magazine|Sep 05 2007|
For a smooth, cold soup, press through a food mill and chill before serving.
Yield
Serves 6-8
Ingredients
6 tablespoons butter
4 to 5 leeks, white and half of green parts, sliced
2 stalks celery, chopped
1-1/2 quarts milk
3 to 4 potatoes, peeled and diced
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
Crumbled bacon or chopped parsley
Instructions
Melt 4 tablespoons butter in heavy skillet. Sauté leeks and celery until tender. Scald milk in soup kettle and stir in leeks and celery. Simmer, uncovered, over very low heat 30 minutes. In a separate pan cook potatoes in boiling water 10 minutes and drain. Put remaining 2 tablespoons butter in a saucepan and slowly stir in flour until mixture is smooth. Add 1/2 cup liquid from soup kettle and stir until thickened. Return mixture to kettle. Add potatoes to kettle, cover, and simmer 15 minutes. Season with salt and pepper. Garnish with bacon or chopped parsley.
