Buchel's Colonial House German Potato Soup
Keys: Tubers Root Vegetable German Germany European
Yield: 1 Servings
Ingredients:
6 oz Diced bacon
1/2 med Spanish onion, cut up
1 sm Leek, cut up
1 1/2 tsp Garlic, finely chopped
4 cup Uncooked diced potatoes, (1-inch squares)
3 qt Chicken broth
1/2 cup (1 stick) margarine, melted
1/2 cup Flour
Salt and pepper to taste
Whipping cream for garnish
Method:
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.
I'm in my own little world, but thats ok everybody knows me here
Angelique
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