2 ounces butter
4 ounces flour
2 medium onions, peeled and chopped fine
3 small leek, trimmed and thinly sliced
3 small celery ribs, thinly sliced
6 slices smoked bacon sliced thinly (6 ounces)
1 teaspoon dried leaf marjoram
1 teaspoon dried leaf thyme
3 teaspoons dill
1 dash freshly grated nutmeg
1/2 zest from 1/2 lemon
3 pounds Maine potatoes, peeled and diced small
2-1/2 quarts chicken broth
1-1/2 cups sour cream
3 teaspoons salt
3/4 teaspoon freshly ground white pepper
6 tablespoons fresh chives for garnish

Heat large saucepan, add the butter and melt. Add the sliced bacon and saute until light brown. Add the chopped onion, celery, and leek and saute until translucent. Dust with the flour and make a light in color roux.

Whisk in the chicken broth and bring to a boil. Simmer for two minutes and add the potatoes, all seasoning, and herbs.

Simmer on medium heat until the potatoes are soft. Finish with sour cream and adjust the seasoning if necessary. Serve in hot soup bowl and garnish with chopped chives.

Rudi Lechner
Rudi Lechner's Restaurant - Houston, Texas
http://www.rudilechners.com

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info@rudilechners.com