Appetizers, Soups and Salads
Savory Potato Leek Soup

3 Quarts

8-10 med onions (chopped)

8 large potatoes (peeled and cut into 1” cubes)

½ lbs. raw bacon

3 tablespoons granulated garlic

1 quart ½ and ½

1 1/2 gallons chicken stock (low sodium)

salt and pepper to taste

 

 

 

 

 

 

 

 

 

 

Combine all ingredients except ½ and ½.  Bring to a boil, and then simmer until the potatoes are soft.  Put mixture in food blender and puree. Then, put back in pot and add ½ and ½.  Bring back to simmer, adjust the seasonings and serve.