Buchel's Colonial House German Potato Soup Recipe

• 6 ounce Diced bacon
• 1/2 med Spanish onion, cut up
• 1 sm Leek, cut up
• 1 1/2 tsp Garlic, finely minced
• 4 c. Uncooked diced potatoes, (1-inch squares)
• 3 quart Chicken broth
• 1/2 c. (1 stick) margarine, melted
• 1/2 c. Flour Salt and pepper to taste Whipping cream for garnish

1. In large, heavy stockpot, fry bacon till almost crisp.
2. Add in onion, leek and garlic.
3. Simmer till onions are translucent/soft.
4. Add in potatoes and broth and bring to boil.
5. Simmer till potatoes are tender.
6. Remove soup from pot and puree in food processor or possibly blender or possibly run mix through a fine-grind meat chopper.
7. Make a roux by combining margarine and flour in small saute/fry pan.
8. Cook over medium heat, stirring till smooth and bubbly, about 1 minute.
9. Return soup to pot and bring to boil.
10. Reduce heat to simmer then gradually add in roux, mixing regularly, till soup reaches desired consistency.
11. When ready to serve, stir 2 tsp.
12. of cream into each c..
13. Makes about 1gallon soup or possibly 16 (1-c.) servings.
14. Note: This soup freezes well.

bacon, spanish onion, garlic, potatoes, chicken broth, margarine, flour

Taken from cookeatshare.com/recipes/buchel-s-colonial-house-german-potato-soup-94575 (may not work)