Creamy Potato Leek Soup (not Low Fat!!)

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 8 potatoes, peeled and cubed (i usually do a combo of russet and yukon gold)
• 4 cups chicken broth
• 1 lb bacon
• 3 -4 leeks, mostly parts, sliced and rinsed well
• 1 cup heavy cream

Recipe

• 1 in a large pot, bring potatoes and chicken broth to a boil. lower to a simmer and cook until potatoes are tender (checking with a fork).
• 2 meanwhile, place bacon in a large skillet and cook until crisp (i sometimes cheat and bake it in the over on a cookie cooling rack over a cookie sheet lined with tin foil. bake at 350 for about 15-20 minutes i keep checking it, so not sure of the time. bacon comes out crispy every time and the dripping end up on the foil lined cookie sheet for easy clean up!).
• 3 in the same frying pan (or in a frying pan if you used the oven method to cook the bacon), with 3-4 tablespoons of the bacon grease (if you cooked the bacon in the frying pan- skim off until you have about this much- if you baked the bacon, add this amount to the frying pan!). add the leeks- making sure that you have rinsed them well! saute over med-low heat until they are limp and tender, stirring often.
• 4 mash or even better, use a submersion blender to mash the cooked potatoes until almost smooth.
• 5 blend in heavy cream.
• 6 add cooked leeks and 3/4 of the cooked bacon.
• 7 continue to blend until soup is almost smooth.
• 8 mix in remaining crumbled bacon or reserve as a garnish (i add it).
• 9 if you find the soup is too thick for your liking, add small amounts of cream or chicken broth until it reaches the desired consistency- we like it pretty thick.
• 10 enjoy.