4 tbsp. bacon drippings
1 onion, chopped
1 bay leaf
1 sm. leek, chopped
3 tbsp. flour
2 qts. chicken stock
2 lg. potatoes, diced
2 dashes Worcestershire sauce
1 dash of Tabasco sauce
Salt & pepper to taste

In bacon drippings, saute onions with bay leaf until transparent. Add leek and saute for another 2 minutes. Add flour and form a roux. Bring stock to boil, add to onion-leek mixture and cook until a smooth consistency is achieved. Add potatoes and cook until done. Just before soup is removed from heat, add Worcestershire sauce and Tabasco sauce. Mix in salt and pepper to taste. Garnish with chopped chives and diced ham, if desired. Serves 6 to 8.

(Milwaukee Restaurant)