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German-style Potato Soup
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Serves/Makes:Serves 16: makes 1 gallon

  • 1 lb (.5 kg). bacon, diced small
  • 5 oz (140 grm). green onions, thinly sliced
  • 8 oz (224 grm). all-purpose flour
  • 4 quarts (3775 ml) hot water
  • 4 oz (112 grm). ham base
  • 1 oz (28 grm). chicken base
  • 3 oz (84 grm). sugar
  • 1/2 lb (.2 kg). medium potatoes, peeled and diced
  • 8 oz (224 grm). leeks, sliced tops and bottom
  • 1/2 cup (125 ml) white vinegar
  • 2 cups (475 ml) half & half
  • Cook bacon in heavy pot until brown.
  • Stir in green onions and saute 2 minutes.
  • Add flour to bacon and onions and cook for 2 to 3 minutes; remove from heat.
  • Add hot water, ham base, chicken base, sugar, potatoes, and leeks to the bacon mixture; heat to boiling.
  • Boil for 15 to 20 minutes until potatoes are tender.
  • Add vinegar and mix well; cook for 2 minutes.
  • Add half & half and simmer, stirring often.
  • When heated through, serve hot with a garnish.
  • Will keep 5 to 7 days in the refrigerator.
Courtesy of Whitestone Country Inn Bed and Breakfast

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