Buchel's Colonial House German Potato Soup
German Potato Soups
Last updated 6/12/2012 1:11:12 AM. Recipe ID 38637. Report a problem with this recipe.
Title: Buchel's colonial house german potato soup
Yield: 1 Servings
6 oz Diced bacon
1/2 md Spanish onion; cut up
1 sm Leek; cut up
1 1/2 ts Garlic; finely chopped
4 c Uncooked diced potatoes;
3 qt Chicken broth
1/2 c (1 stick) margarine; melted
1/2 c Flour
Salt and pepper to taste
Whipping cream for garnish
Notes: Buchel's Colonial House, 1000 Spring St., Port Washington.
Milwaukee Journal Sentinel.
In large, heavy stockpot, fry bacon until almost crisp. Add onion,
leek and garlic. Simmer until onions are translucent. Add potatoes
and broth and bring to boil. Simmer until potatoes are tender.
Remove soup from pot and puree in food processor or blender or run
mixture through a fine-grind meat chopper.
Make a roux by combining margarine and flour in small saute pan. Cook
over medium heat, stirring until smooth and bubbly, about 1 minute.
Return soup to pot and bring to boil. Reduce heat to simmer then
gradually add roux, mixing regularly, until soup reaches desired
When ready to serve, stir 2 teaspoons of cream into each cup. Makes
about 1 gallon soup or 16 (1-cup) servings.
Note: This soup freezes well.
Joe Buchel, chef and owner, sent the recipe.
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