Potato Soup (III)

Name: Potato Soup (III)
Cuisine: England
Ingredients: 4 middle-sized potatoes well pared; a thick slice of bread; 6 leeks peeled and cut into thin slices as far as the white extends upwards from the roots; a teacupful of rice; a teaspoonful of salt, and half that of pepper; and 2 quarts of water

Origin: London, England

Source: Isabella Beeton, 1861

Ingredients

4 middle-sized potatoes well pared
a thick slice of bread
6 leeks peeled and cut into thin slices as far as the white extends upwards from the roots
a teacupful of rice
a teaspoonful of salt, and half that of pepper
and 2 quarts of water

Instructions

The water must be completely boiling before anything is put into it;
then add the whole of the ingredients at once, with the exception of the rice, the salt, and the pepper.
Cover, and let these come to a brisk boil;
put in the others, and let the whole boil slowly for an hour, or till all the ingredients are thoroughly done, and their several juices extracted and mixed.