The Best of Shaker Cooking/Amy Bess Miller and Persis Fuller 1993

Old-Fashioned Potato Soup
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8


INGREDIENTS:
4 pounds small potatoes 2 tablespoons caraway seeds 2 teaspoons salt
2 quarts water 6 small leeks, chopped 2 quarts milk
2 tablespoons finely chopped marjoram 1 teaspoon paprika 6 strips crisp, bacon, minced



1 Scrub the potatoes thoroughly. Do not peel (the peelings add greatly to the flavor and nourishment while cooking), but place in soup pot whole with caraway seeds, salt, and water. Cook very slowly for half an hour. Remove potatoes, peel and cut fine; put back into pot with liquor in which they were cooked. Add the leeks, tops and all, cut fine. Cook for half an hour and pass through a coarse sieve. Add milk. Heat well. Add marjoram, paprika, and more salt, if necessary. Garnish with minced crisp bacon. Serve with toasted crackers.

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