Potato and Leek Soup with Ham and Bacon

POTATO AND LEEK SOUP WITH HAM AND BACON

INGREDIENTS:

15        EA                   RED “B” SIZE POTATOES – LARGE DICE

4          BCH                 LEEKS – JULIENNE (WHITES ONLY)

1          EA                   YELLOW ONION – DICED

3          STALKS          CELERY - SLICED

1          LB                   APPLE WOOD BACON – JULIENNE

1          LB                   SLICED HAM – JULIENNE

½         LB                   BUTTER

1          GAL                 WATER

2          CUPS               SOUR CREAM

½         CUP                 BLONDE BUTTER ROUX

1          TSP                 CHICKEN SOUP BASE

½         TSP                 DRIED THYME

TT                               SALT AND WHITE PEPPER 

 

COOKING INSTRUCTIONS:

·         MELT BUTTER IN SOUP POT OVER MEDIUM HEAT

·         ADD BACON AND COOK UNTIL FOAMY

·         ADD LEEKS, ONION, AND CELERY AND COOK UNTIL ONIONS ARE TRANSLUSCENT

·         ADD POTATOES AND COAT WITH MIXTURE

·         ADD WATER AND BRING TO BOIL OVER HIGH HEAT

·         REDUCE TO SIMMER AND ADD SOUR CREAM, THYME, AND SOUP BASE

·         MIX WELL AND COOK UNTIL POTATOES ARE TENDER ABOUT 20 MINUTES

·         ADD ROUX TO THICKEN AND COOK ON LOW FOR ABOUT 5 MINUTES

·         SALT AND PEPPER TO TASTE

 

YIELD:                        6 QUARTS

SHELF LIFE:             3 DAYS