Leek and Potato Soup

A dish made with leeks and celery.

Soups Without Stock

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Ingredients

Units: US Metric

Scale: ½× – 4× with Plus →

Make it lactose-friendly

2½ tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
1 quart milk → lactose-free milk, oat milk, or almond milk
2 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Cut leeks and celery in very thin slices crosswise and cook in two and one-half tablespoons butter, stirring constantly, ten minutes. Add milk, and cook in double boiler forty minutes. Cut potatoes in slices and cut slices in small pieces; then cook in boiling salted water ten minutes. Melt two tablespoons butter, add flour, milk with vegetables and potatoes. Cook until potatoes are soft, and season with salt, pepper, and cayenne.

Nutrition (estimated, per serving)