Puree of Potatoes a la Benton

Mince up three pounds of peeled potatoes; put half a pound of butter into a saucepan, and when warm, add one pound of the white part of leeks minced, and fry them colorless; then add the potatoes, and moisten with six quarts of white broth, and continue to boil until the potatoes are done, and break easily under the pressure of the finger; drain and rub through a sieve with the broth, and some white broth added; season with salt and nutmeg, and put in one pint of veloute (No. 415); return this to the fire, and stir continually till boiling point is reached, then skim and just when ready to serve work into it four ounces of fine butter, stirring well the soup until all the butter is melted. Serve separately round croutons three quarters of an inch, and an eighth of an inch thick, buttered and browned in the oven