Scotch Potato Soup
A dish that gets its character from leeks or 2 cups onion and celery.
contains glutencontains dairy
Ingredients
US
Metric
- 1 bunch leeks or 2 cups onion
- 1 head celery
- 74 ml butter
- 950 ml milk
- 710 ml potato cubes
- 30 ml flour
- 7 ml finely chopped parsley
- Salt, pepper
Make it lactose-friendly
- 5 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
- 1 quart milk → lactose-free milk, oat milk, or almond milk
Steps
- PROCESS: Cut leeks and celery in thin slices crosswise and sauté in two tablespoons butter eight minutes (without browning), stirring constantly. Turn milk into double boiler, add leeks and celery; cover and cook until vegetables are tender (about forty-five minutes). Parboil potato cubes in boiling salted water ten minutes. Melt remaining butter in a sauce-pan, add flour, stir to a smooth paste, remove from range and pour on slowly some of the milk until mixture is of the consistency to pour. Combine mixtures, add seasonings, and cook in double boiler until potatoes are tender. Turn into hot soup tureen and sprinkle with parsley.
Nutrition (estimated, per serving)
| Calories | 315 |
|---|---|
| Protein | 8.9 g |
| Fat | 18.0 g |
| Carbs | 30.7 g |
| Fiber | 2.7 g |
| Sodium | 103 mg |
Source
Fifty-Two Sunday Dinners (pub. domain) — Public domain in the United States