Title: Bacon & Leek Potato Bisque
Categories: Soup Cajun Canadian
Yield: 6 Servings
| 8 | sl | Bacon |
| 2 | | Leeks, sliced (use mostly white) |
| 1 | lb | Butter |
| 1 | c | Flour |
| 1 | qt | Water |
| 1 | tb | Chicken base (Minor's) or bouillon cubes (2-3) |
| 4 | sm | Potatoes, peeled and diced |
| 1 | pt | Heavy cream |
| | | Salt to taste |
| | | White pepper to taste |
| | | Dash of nutmeg |
Saute bacon and leeks in a stockpot. Pour off half the bacon grease, and
add butter until butter melts. Add flour, and cook for 2 minutes. Stir in
water, chicken base, potatoes, and cream. Add salt, white pepper, and
nutmeg to taste. bake at 325F until potatoes are tender. Remoe from oven,
and cool slightly. Puree mixture until smooth. Source: Chef Derrick
Trotter, printed in Cajun Revelation, sent to me from Cookie.Lady in the
Old Cookbooks Looking for a New Home swap. MM: Lyn.