Title: Buchel's colonial house german potato soup
 Categories: None
      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;
           -(1-inch squares)
      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
  consistency.
  
  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.