1/2 gal. bouillon
2 onions
2 leek
2 lbs. potatoes
Salt, pepper
2 tbsp. butter
6-10 slices bacon
Parsley

Chop leek and onions and make brown with butter. Add bouillon and chopped potatoes (2 left for further use) and cook for about 1/2 hour. Then mix it in the mixer. Put the 2 chopped potatoes in the soup and cook for another 1/2 hour. Add chopped bacon in the soup and serve with parsley (and cream and pepper).

(Translation from Luxemburger Cookbook including conversion from the metric by Dr. Marianne Ney).