Jeanne Dube's Walterspiel (Potato Soup)


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.


Serves 8

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