Follow these steps for perfect results
bacon
diced small
green onions
thinly sliced
all-purpose flour
hot water
ham base
chicken base
sugar
medium potatoes
peeled and diced
leeks
sliced
white vinegar
half & half
Dice bacon into small pieces.
Thinly slice green onions.
Slice leeks, including tops and bottom.
Peel and dice potatoes.
Cook bacon in a heavy pot until brown.
Stir in green onions and sauté for 2 minutes.
Add flour to the bacon and onions and cook for 2 to 3 minutes; remove from heat.
Add hot water, ham base, chicken base, sugar, potatoes, and leeks to the bacon mixture; heat to boiling.
Boil for 15 to 20 minutes until potatoes are tender.
Add white vinegar and mix well; cook for 2 minutes.
Add half & half and simmer, stirring often.
When heated through, serve hot with a garnish of your choice.
Expert advice for the best results
Adjust the amount of vinegar to your preference.
For a richer flavor, use heavy cream instead of half & half.
Garnish with fresh parsley or chives.
Everything you need to know before you start
15 minutes
Can be made a day ahead.
Serve in a bowl with a swirl of cream and a sprinkle of fresh herbs.
Serve with crusty bread.
Pair with a side salad.
The acidity of the Riesling complements the richness of the soup.
Discover the story behind this recipe
Comfort food, often served during colder months.
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