Jeanne Dube's Walterspiel (Potato Soup)

A thick, hearty, main-dish soup to take the chill off any winter’s day. Serve hot with fresh yeast rolls sliced and browned in butter. Although it is still flavorful reheated the next day, it begins to thicken even more as the potatoes cook down.


4 slices lean bacon, diced
6 leeks, thinly sliced
1/4 cup chopped onion
2 tablespoons flour
4 cups chicken broth
3 large potatoes, thinly sliced (about 3 cups)
2 egg yolks
1 cup sour cream
1 tablespoon minced parsley
1 tablespoon minced chervil


Saute bacon in a deep saucepan for 5 minutes, or until nearly crisp. Add leeks and onion, and saute for another 5 minutes. Stir in flour. Add broth slowly, stirring constantly. Add potatoes and simmer for 1 hour. Combine egg yolks and sour cream, and stir into soup. Simmer for 10 minutes, stirring constantly. Add parsley and chervil.

Cooking & Recipes


Serves 8

Preparation Method

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