“In 'The Berghoff Cafe Cookbook'”
1hr 50mins

Ingredients Nutrition


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

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