Bacon Potato
 
soupnick sundberg 
 
serve this simple soup with hearty bread. 
 
serves 4 
 
1/4 lb.  bacon, diced
1/4 cup  celery
3   leeks
2 Tbsp  flour
2 cup  water
2 cup  milk
2 medium  potatoes, peeled and diced
  salt and pepper to taste
1 tsp  parsley, chopped
 
slice the leeks lengthwise. remove the root end and most of the green 
end. slice the leeks across the grain and soak in water until needed. 
add the bacon pieces to a heavy saucepan and cook until brown. add the 
celery and leeks. cook until just soft. add the flour and cook for 3 
minutes. add the water and milk. slowly bring to a boil. reduce the 
heat, add the potatoes and simmer for 1 hour (or until the vegetables 
are tender). check the seasonings. serve warm, garnished with parsley. 
 
-- 
(ID: 4094) Mirror: rec.food.recipes: Fri, Jan 7, 2005


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