(Best Ever) Potato Leek Soup
8 potatoes, peeled and cubed
4 cups chicken broth
1 pound bacon, cut into 1 inch pieces
3 leeks, sliced and chopped in small pieces
1 cup heavy cream (I always substitute light cream or even milk)
- In a large saucepan, bring potatoes and chicken broth to a boil. Cook until potatoes are tender. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 3 tablespoons of grease and set aside. Saute the leeks in the frying pan with the reserved bacon grease for about 5 minutes.
- When the potatoes are tender, stir in the fried leeks, cream and bacon. Stir to blend and remove from heat. Serve hot.
Give it a try, serve a bowl up on a crisp, cold fall day.
I dare you.