Karl Ratzsch's Potato Soup

Recipe originally printed in Milwaukee Sentinel, 1977.

1 onion, fined chopped
1 leek, white and light green parts only, finely chopped
1/2 gallon water
2 Maggi chicken bouillon cubes
6 large potatoes, cut in 1/2" cubes
1/2 teaspoons grated nutmeg
1/2 teaspoon Accent Seasoning (aka MSG)
1/2 teaspoon celery salt
Salt, to taste
White pepper, to taste
1/2 cup chives, finely chopped
2 cups cream

Sauté onions and leeks in butter util transparent. Add water, Maggi cubes, and potatoes. Boil until soft. Add the remaining ingredients and bring to a boil. Remove from stove and add chives, and cream until it reaches the right consistency. Season, if necessary.


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