Potato soup special

Yield: 10 servings

Measure Ingredient
¼ pounds Bacon
¼ pounds Leeks, finely diced
1 medium Onion, diced
2 quarts Chicken Stock
½ pounds White Potatoes, diced
1 pint Milk
1 pint Cream
\N \N Salt And Pepper, to taste
\N \N Fresh Parsley, to taste

Saute the bacon, leeks and onion, adding some butter to the drippings. Add to the chicken stock, then add potatoes. Cook about 25 minutes. Add milk, cream, salt and pepper, and let the soup heat but not boil.

Sprinkle parsley on top and serve in warm bowls.

Source: My Own Cook Book From Stillmeadow and Cape Cod, Glady Taber, 1972. ISBN-0-397-00877-5

Recipe By : Gladys Taber

From: Dan Klepach Date: 04-01-95 (159) Fido: Cooking

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