German Potato Soup


Serves 6

1 medium - Onion, sliced
Cooking oil
1/4 cup - Butter
3 medium - Leeks (white part only), sliced
2 pounds - Potatoes, peeled & sliced
1 - Ham bone
1/4 teaspoon - Dried thyme leaves
6 cups - Chicken or beef stock
1/2 pint - Heavy cream
Salt and white pepper, to taste
Croutons


Brown onion, in oil, to a light golden color in butter in a saucepan.
Add leeks, potatoes, ham bone, thyme and stock (or water) to onion.
Cover and simmer until potatoes are very soft.
Remove ham bone, discard.
Cool potato-leek mixture slightly.
Puree in a food processor or blender and return to pot.
Add cream and cook a few minutes longer.
Season with salt and pepper to taste.
Serve with croutons.

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