Recipe - Potato Bacon And Gruyere Soup

4 sl Bacon; chopped
3 md Onions; chopped fine
3 cup Chicken broth
3 One fourth cup Water
3 ounce Boiling potatoes (preferably
yellow fleshed)
One fourth cup All purpose flour
One half pound Gruyere cheese; grated
(about 2 One half cups)
1 tablespoon Madeira or Sherry; if
desired
1 teaspoon Worcestershire sauce
3 tablespoon Minced fresh parsley leaves

In a heavy kettle (at least 5 quarts) cook bacon over moderate heat,
stirring, until crisp and spoon off all but 1 tbsp fat. Add onions and
saute over moderately high heat, stirring, until pale golden. Add broth and
3 cups of water and bring to a boil. Peel potatoes and cut into 3/4" cubes.
Add potatoes to soup and simmer, covered, 10 mins. In a small bowl whisk
together flour and remaining One fourth cup water until smooth and add to
simmering soup, whisking. Simmer soup, covered, 5 mins. In a blender puree
Gruyere with 3 cups hot soup broth. Stir puree into soup with Madeira,
Worcestershire sauce and salt and pepper to taste and remove soup from
heat. (Soup may be prepared up to this point 3 days ahead, cool uncovered
vefore chilling covered. Reheat over low heat but do not let boil. Just
before serving, stir in parsley. Makes about 10 cups.

Recipe by: Gourmet

Posted to KitMailbox Digest by gigimfg@ix.netcom.com on Nov 20, 1997