1 quart water thoroughly washed and finely
6 medium-sized boiling potatoes, chopped
scrubbed but not peeled 3 slices lean bacon
1½ tsp caraway seeds 2 c milk
1½ tsp salt 1 tsp crumbled dried marjoram
3 medium-sized leeks, including ½ tsp paprika
2 inches of the trimmed green 1/8 tsp ground white pepper
tops, cut lengthwise in half,
------------------------------
In a heavy 4- to 5-quart casserole, bring the water to a boil over high
heat. Add the potatoes, caraway seeds and salt, and cook briskly for about
20 minutes, or until the potatoes show only slight resistance when pierced
with the point of a small, sharp knife. With a slotted spoon, transfer the
potatoes to a plate, and reserve the cooking liquid. Peel and chop the
potatoes fine, stir them into the cooking liquid, add the leeks and bring
to a boil over high heat. Reduce the heat to low and simmer the soup
partially covered for 30 minutes.Meanwhile, place the bacon in a heavy 8- to 10-inch ungreased skillet and fry it over moderate heat. Turn the slices with tongs until they are crisp and brown and have rendered all their fat. Then drain the bacon on paper towels, crumble it into bits and set it aside.
Purée the soup through the coarsest blade of a food mill or, with the back of a spoon, rub it through a coarse sieve set over a bowl. Return the soup to the casserole and with a whisk stir in the milk, marjoram, paprika and pepper. Taste and add more salt if necessary. Whisking occasionally, simmer the soup over moderate heat until it is heated through.
Ladle the potato-leek soup into a heated tureen or individual soup plates, sprinkle the bacon bits on top and serve at once. Serves 6 to 8.
