drv@kitc.UUCP (Dennis Vogel) (10/22/85)
Now that the cool weather has arrived here in the east,
its time to bring out the soup recipes. Nothing is
better than a bowl of thick, steaming soup after a day
of vigorous exercise in the cool air. Here's my offering
for one of the better variations on a relatively simple fare.
SWISS POTATO SOUP
6 slices bacon
2 leeks, sliced
2 cups onion, chopped
3 potatoes, cubed
1 turnip, cubed
6 cups chicken boullion
1 cup sour cream
salt & pepper to taste
parsely
1. Fry bacon in a dutch oven. Remove bacon. Leave grease.
2. Saute onions and leeks in bacon grease in covered dutch
oven until tender, about 10 minutes.
3. Add potatoes, turnips, and broth and heat to boiling. Reduce
heat and simmer until tender, about 15 minutes.
4. Remove and puree potato mixture. Return to dutch oven and
heat to boiling.
5. Remove from heat and add sour cream with whisk. Adjust seasonings.
6. Top with crumbled bacon and parsley.
This soup is thick, smooth, and not so sweet. And delicious, I might add.
Enjoy.
Dennis Vogel
AT&T Information Systems
S. Plainfield, NJ