"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Potato Soup Recipe

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This recipe for Potato Soup, by , is from Family Favorites from the Albis and Caruso Homes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Albis
Added: Tuesday, October 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
5 medium potatoes, peeled and sliced
4 leeks, chopped, white part only
2 tbsps. minced parsley
2 tbsps. butter
salt and pepper
2 cups milk, scalded
2 egg yolks
1/2 cup sharp cheddar cheese (white)
3 slices cooked bacon
1/2 tsp. thyme
1/2 tsp. tabasco sauce

Directions:
Directions:
Melt butter and saute leeks and parsley until lightly browned. In a large saucepan place diced potatoes, sauteed leeks and parsley with enough water to cover. Bring to a boil. Add salt to taste. Reduce heat and simmer until potatoes are cooked. Put entire mixture through a sieve or puree in an electric blender. Return to saucepan. Add milk and heat thoroughly. Add pepper and thyme to taste. Beat in egg yolks. Add cheddar cheese.

Serve in soup bowls. Sprinkle cooked bacon on top of soup.

Number Of Servings:
Number Of Servings:
4 to 6

 

 

 

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