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