This recipe was originally published in the Milwaukee Sentinel in 1977, but the Sentinel erred, listing the chicken bouillon ingredient twice and not enough cream. The recipe is corrected here.

Karl Ratzsch’s Potato Soup
1 onion, finely chopped
1 leek, finely chopped
½ gal. water
2 Maggi chicken bouillon cubes
6 lg. potatoes, cut in 1/2″ cubes
½ tsp. nutmeg
½ tsp. Accent
½ tsp. celery salt
Salt, to taste
White pepper, to taste
½ c. chives
2 c. cream

Saute’ onions and leeks in butter until transparent.  Add water, Maggi Cubes, chicken cubes and potatoes. Boil until soft. Add the remaining ingredients and bring to a boil. Take off the stove and add chives, and cream until it reaches the right consistency.  Reseason, if necessary.