Friday, September 12, 2008


8 slices bacon
2 leeks, sliced
1 lb. butter
1 cup flour
1 quart water
1 tablespoon chicken stock or 2-3 bouillon cubes
4 small potatoes, peeled and diced
1 pint heavy cream
salt to taste
white pepper to taste
dash of nutmeg

Saute bacon and leeks in a stockpot. Pour off half the bacon grease, and add butter until butter melts. Add flour, and cook for 2 minutes. Stir in water, chicken base, potatoes, and cream. Add salt, white pepper, and nutmeg to taste. bake at 325F until potatoes are tender. Remove from oven, and cool slightly. Puree mixture until smooth.

courtesy of: Food Down Under Recipe Database

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