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Potato Leek Soup
Ingredients:
8-10 med onions (chopped) 8 large potatoes (peeled and cut into 1” cubes) 1/2 lbs. raw bacon 3 tablespoons granulated garlic 1 quart 1/2 and 1/2 1 1/2 gallons chicken stock (low sodium) salt and pepper to taste Directions: Combine all ingredients except 1/2 and 1/2. Bring to a boil, and then simmer until the potatoes are soft. Put mixture in food blender and puree. Then, put back in pot and add 1/2 and 1/2. Bring back to simmer, adjust the seasonings and serve.  Recipe Summary: Yield: MAKES THREE QUARTS Comments: Other recipes by 1859 Historic National Hotel, A Country Inn: National Hotel Cheesecake Artichoke And Prosciutto Saute Southwestern Chicken Sandwich Veal Piccata | |
Recipe Provided By:
1859 Historic National Hotel, A Country Inn Jamestown, CA  Detailed Listing | Website Jamestown Bed and Breakfast Inns |