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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 10 |
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In 'The Berghoff Cafe Cookbook' Ingredients:
2 slices uncooked bacon, diced |
3 tablespoons unsalted butter |
1 cup diced yellow onion |
1 cup diced leek, white and pale green parts only |
1/4 cup all-purpose flour |
1 bay leaf |
1 1/2 quarts chicken broth or 1 1/2 quarts vegetable broth, preferably organic |
3 cups diced peeled russet potatoes |
1/2 cup heavy cream or 1/2 cup half-and-half |
1 teaspoon kosher salt (to taste) |
1 teaspoon white pepper |
3 tablespoons minced fresh parsley, for garnish |
Directions:
1. Cook the bacon in an 8- to 10-quart stockpot over medium heat, stirring, until golden brown.
2. Using a slotted spoon, remove the bacon, drain on a paper towel, and set aside.
3. Discard the bacon fat; return the pot to the heat and melt the butter.
4. Add in the onion and leeks; cook/stir, until tender but not brown, 3-5 minutes.
5. Whisk in the flour and cook for 1 minute, stirring often.
6. Slowly add the bay leaf and chicken broth, whisking constantly.
7. Cook until thickened.
8. Add the potatoes and cooked bacon; bring to a simmer; simmer until the potatoes are tender, 25-30 minutes, stirring often from the bottom to prevent the soup from sticking and burning.
9. Add the cream and let simmer for 5 minutes.
10. Remove the pan from the heat; remove and discard the bay leaf; season to taste with salt and pepper.
11. Serve in individual bowls garnished with parsley.
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