|
|
Ingredients
- 6 ounces diced bacon
- Salt and pepper to taste
- 1/2 medium Spanish onion, cut up
- Whipping cream for garnish
- 1 small leek, cut up
- 1 1/2 teaspoon garlic, finely chopped
- 4 cups uncooked diced potatoes (1-inch squares)
- 3 quarts chicken broth
- 1/2 cup (1 stick) margarine, melted
- 1/2 cup flour
|
Recipe Info
Category : Soups/Stews
Rating : 0
Contributor : marc
Print Recipe
|
|
|
Directions
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.
|
