Potato Soup

"In 'The Berghoff Cafe Cookbook'"
 
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Ready In:
1hr 50mins
Ingredients:
12
Serves:
8-10
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ingredients

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directions

  • Cook the bacon in an 8- to 10-quart stockpot over medium heat, stirring, until golden brown.
  • Using a slotted spoon, remove the bacon, drain on a paper towel, and set aside.
  • Discard the bacon fat; return the pot to the heat and melt the butter.
  • Add in the onion and leeks; cook/stir, until tender but not brown, 3-5 minutes.
  • Whisk in the flour and cook for 1 minute, stirring often.
  • Slowly add the bay leaf and chicken broth, whisking constantly.
  • Cook until thickened.
  • Add the potatoes and cooked bacon; bring to a simmer; simmer until the potatoes are tender, 25-30 minutes, stirring often from the bottom to prevent the soup from sticking and burning.
  • Add the cream and let simmer for 5 minutes.
  • Remove the pan from the heat; remove and discard the bay leaf; season to taste with salt and pepper.
  • Serve in individual bowls garnished with parsley.

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Reviews

  1. Very good! When the potatoes were nearly done, I took some out and mashed them, to give it a creamier taste. I didn't add the full amount of cream, and added corn as well. Will definitely make again!
     
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