Food
Jeanne Dube’s Walterspiel (Potato Soup)
By Yankee Magazine|Dec 12 2007|
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.
Yield:
Serves 8
Ingredients
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
Instructions
Saut
Ok.