| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | German | 1 | Servings | |
INGREDIENTS
| 6 | oz | Diced bacon |
| 1/2 | md | Spanish onion; cut up |
| 1 | sm | Leek; cut up |
| 1 1/2 | ts | Garlic; finely chopped |
| 4 | c | Uncooked diced potatoes; (1-inch squares) |
| 3 | qt | Chicken broth |
| 1/2 | c | (1 stick) margarine; melted |
| 1/2 | c | Flour |
| Salt and pepper to taste | ||
| Whipping cream for garnish |
INSTRUCTIONS
Notes: Buchel's Colonial House, 1000 Spring St., Port Washington. Milwaukee Journal Sentinel. In large, heavy stockpot, fry bacon until almost crisp. Add onion, leek and garlic. Simmer until onions are translucent. Add potatoes and broth and bring to boil. Simmer until potatoes are tender. Remove soup from pot and puree in food processor or blender or run mixture through a fine-grind meat chopper. Make a roux by combining margarine and flour in small saute pan. Cook over medium heat, stirring until smooth and bubbly, about 1 minute. Return soup to pot and bring to boil. Reduce heat to simmer then gradually add roux, mixing regularly, until soup reaches desired consistency. When ready to serve, stir 2 teaspoons of cream into each cup. Makes about 1 gallon soup or 16 (1-cup) servings. Note: This soup freezes well. Joe Buchel, chef and owner, sent the recipe. Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 25, 1998
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