Soups and Stews - Creamy Potato Leek Soup
by Rusty Nejdl
||The bacon in this soup really brings out the flavor and prevents this from being a bland soup.|
- 3 potatoes, peeled and cubed
- 1 1/3 cups of chicken broth
- 5 ounces bacon, cut into 1 inch pieces
- 1 leek, sliced
- 1/3 cut heavy cream
||In a large suacepan, bring potatoes and chicken broth to a boil. Cook until potatoes are tender. Meanwhile, cook bacon pieces over medium heat until evenly brown. Remove the bacon. Sauté the leeks in the frying pan with the bacon grease for 8 to 10 minutes.
When the potatoes are tender, stir in the fried leeks, heavy cream, and bacon. Stir ot blend and remove from heat. Serve hot.
||4 medium bowls|
|Time to Make