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Potato: Cream of Potato Bacon Leek Soup

Source of Recipe

Victoria Rempel


List of Ingredients

4-6 strips of bacon cooked and crumbled
3 large leeks cut and ringed
8-10 potatoes cubed ( leave the skin on for better nutrition, use the gold yukon for a nice presentation
3 carrots sliced on angle)
6-10 cups of water or chicken broth
3 cups milk
shredded cheese
crumbled bacon
croutons to top


Recipe

1. Clean and slice veggies, place in 5+ quart pan, add bacon, water and cook on medium heat for 2 1/2 hours.

2. Stir occassionaly, adding salt and peper to taste.

3. As vegetables become tender increase heat to a rolling boil for 15-20 minutes.

4. Reduce heat, add milk, cook 10 minutes, ready to serve.
Serves 8-10

This soup can also be made in a slow cooker by cutting veggies at night and putting it on in the morning.