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What You Need:
(To Serve: 6)
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¼ pound bacon, diced
1 cup chopped onion
1 cup finely-chopped carrot
1 cup finely-chopped celery
2 bunches leeks
4 medium-size potatoes, diced
1 tablespoon dried parsley flakes
1 teaspoon salt
Pepper to taste
¼ cup dry white wine (optional)
1 cup water
1 teaspoon chicken bouillon concentrate
1 can (13-ounces) evaporated milk
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Translate this recipe:
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| How To Cook: |
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1. Cook the bacon in a casserole, uncovered, until it is brown and crisp. (This will take about 4 to 5 minutes.) Discard all but 2 tablespoons of the bacon drippings.
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2. Cut the leeks in half lengthwise. Wash them very carefully. Cut the leeks in ½-inch slices, crosswise, using all the white parts and as much of the green parts as are not too tough and coarse.
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3. Put the bacon, bacon drippings, onion, carrot, celery, leeks, potatoes, parsley, salt, pepper, wine, water and chicken bouillon in a large casserole and cook, covered, in the microwave oven, stirring from time-to-time, until the vegetables are tender. (This should take about 15 to 20 minutes.)
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4. Add the milk and enough water to make 1½ quarts (6 cups) soup. Heat to a simmer. Serve, as is, or put through a blender and serve as a cream soup.
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