Potato Leek Soup

Ingredients:
8-10 med onions (chopped)
8 large potatoes (peeled and cut into 1 cubes)
1/2 lbs. raw bacon
3 tablespoons granulated garlic
1 quart 1/2 and 1/2
1 1/2 gallons chicken stock (low sodium)
salt and pepper to taste

Directions:
Combine all ingredients except 1/2 and 1/2. 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 1/2 and 1/2. Bring back to simmer, adjust the seasonings and serve.



Recipe Summary:
Yield: MAKES THREE QUARTS
Comments:



Other recipes by 1859 Historic National Hotel, A Country Inn:
National Hotel Cheesecake
Artichoke And Prosciutto Saute
Southwestern Chicken Sandwich
Veal Piccata




Recipe Provided By:
1859 Historic National Hotel, A Country Inn
Jamestown, CA

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