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Soup: Creamy Potato Leek Soup

Source of Recipe

EC


List of Ingredients

8 potatoes, peeled and cubed
4 cups chicken broth
1 pound bacon, cut into 1 inch pieces
3 leeks, sliced
1 cup heavy cream
salt and pepper, to taste


Recipe

In a large saucepan or stockpot, 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 8 to 10 minutes.

When the potatoes are tender, stir in the fried leeks, heavy cream and bacon. Stir to blend and remove from heat. Season, to taste, and serve hot.