ME-Dawn

Potato Leek Soup

Ingredients:

Margarine 1 3/4 ounces
Yellow Onions Chopped 1 3/4 ounces
Celery Chopped 3/4 ounce
Leeks Diced 2 3/4 ounces
All Purpose Flour 1/4 cup + 3 3/4 Tablespoons
Chicken Broth (Hot) 1 quart + 3 Cups
Bay Leaves 2 each
Salt Pork 7 ounces
Potatoes Pleaded, Diced 1/2" 1 pound + 1 ounce
Whole Milk (Hot) 1 3/4 Cups
Worchester Sauce 1 Tablespoon
Salt To taste
White Pepper To taste

Method

In a large heavy bottom pot, melt margarine and saute all vegetables till translucent. Add flour and cook
the roux. Do not brown; just cook it enough to get the flour taste out of it. Add salt pork and briefly saute.
Add broth, milk, bay leaves and potatoes. Cook till potatoes are tender. Add Worchester and adjust
seasonings.

***This can be chilled, pureed in a blender and finished with cream and served chilled garnished with
chives. As such it would be a variation of Vichyssoise.

(Makes 2.75 Quarts or 14-6 ounce servings)