Recipe - Buchels Colonial House German Potato Soup

6 ounce Diced bacon
One half md Spanish onion; cut up
1 small Leek; cut up
1 One half teaspoon Garlic; finely chopped
4 cup Uncooked minced potatoes;
(1inch squares)
3 qt Chicken broth
One half cup (1 stick) margarine; melted
One half cup Flour
Salt and pepper to taste
Whipping cream for garnish

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 finegrind 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 (1cup) servings.

Note: This soup freezes well.

Joe Buchel, chef and owner, sent the recipe.

Posted to recipeludigest by ncanty@juno.com (Nadia I Canty) on Mar 25,
1998