This one is at least 35 years and is a repost from another list years ago.
Enjoy
Lew
----------------------------------------------------------- As a result of unprecedented demand, the following is provided from my personal collection.
My version is a modified form of a version found in the Amish community of Lancaster County, Pa.
I have had many a bowl of this soup in the cockpit while on the midnight watch sailing across L Erie from someplace on the south shore to Rondeau Bay on the Ontario side.
For those of you who have a low cal hang up, forget it for a while. This feeds a lot of people, and besides, the dairy farmers need your support.
++++++++++++++++++++++++++++++++++++++++++ Famous Recipes From The Sloped Galley And Warped Mind Of Lew HodgettRecipe: Lew's Spud Soup Yield: 12-16 Qts
Item Quantity Ingredient
01 1 Lb Sliced bacon cut into 1" wide strips 02 3-5 Tbl Flour 03 10 Lb White potatoes, peeled & cubed 04 2 Bunch Celery, chopped fine 05 5 Lb Onion, peeled & chopped fine 06 3 Tbl Salt 07 1 Tbl White pepper 08 1 Bunch Fresh parsley, chopped fine 09 1/4 Lb Butter 10 3 Pt Whipping cream (36% Butter fat, The Good Stuff) 11 4-6 Qt WaterDirections:
Use 16 Qt pot. Slowly brown bacon until well done. Remove meat from pot and save. Pour off one half the grease retaining drippings.
Return pot to low heat and slowly add flour to create a roux. Stir constantly with a whisk until mixture is evenly browned and bottom of pot is clean. (A dark brown roux) Slowly add 6-8 cups of water a little bit at a time continuing to use whisk to evenly dissolve roux in water.
Allow roux to thicken, raise heat, return bacon to pot, add potatoes, onions, celery, parsley, salt, white pepper and enough water to cover everything.
Cover and bring to boil. Reduce heat and simmer 30-40 minutes. Add butter and whipping cream, stir and allow to return to a boil.
Remove from heat, garnish individual servings with croutons and enjoy.
NOTE: This recipe is built around a 16 Qt pot and a group of friends and acquaintances who seem to know when the pot is on. You may be successful in down sizing this recipe to a more manageable size for a small group if required.
++++++++++++++++++++++++++++++++++++++++++ As always, things like this are best the following day.One of my favorite ways is to package this soup in one gallon plastic containers, and refrigerate, then take a gallon and go sailing.
A warm bowl of spud soup on a damp night watch is not too shabby.
It's a tough life, but somebody gotta do it
Enjoy
Lew S/A: Challenge, The Bullet Proof Boat (Under Construction in the Southland)
There are no problems, only varying degrees of challenging opportunity.