Buchels' Colonial House German Potato Soup
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Serves/Makes: 16 | Ready In: 30-60 minutes
Ingredients:
6 ounces diced bacon
1/2 medium Spanish onion, diced
1 small leek, white part cleaned and sliced
1 1/2 teaspoon garlic, finely chopped
4 cups diced potatoes
3 quarts chicken broth
1/2 cup butter, melted
1/2 cup all-purpose flour
salt and pepper, to taste
heavy cream for garnish
Directions:
Brown the bacon in a large stockpot over medium heat, stirring occasionally. Add the onion, leek, and garlic. Cook, stirring occasionally, until the onions are soft.
Add the diced potatoes and chicken broth. Bring to a boil then reduce the heat to a simmer and let cook until the potatoes are tender.
Transfer the potato soup to a food processor or blender and process until smooth (or use a hand blender). Return the soup to the stockpot and let simmer.
Combine the butter and flour in a small pan over medium heat. Cook, stirring constantly, until the roux is smooth and bubbly.
Stir the roux slowly into the potato soup, stirring frequently until the soup thickens. Season the soup to taste with salt and pepper.
To serve the potato soup, ladle the soup into individual soup cups and drizzle with cream. Serve immediately.
Recipe Source: Buchels' Colonial House, Port Washington, WI
Recipe Location: https://www.cdkitchen.com/recipes/recs/351/Buchels-Colonial-House-German109697.shtml
Recipe ID: 80570
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