Creamy Potato Leek Soup Not Low Fat!! - potatoes

Method

• 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).
• 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!
• ).
• 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.
• Mash or even better, use a submersion blender to mash the cooked potatoes until almost smooth.
• Blend in heavy cream.
• Add cooked leeks and 3/4 of the cooked bacon.
• Continue to blend until soup is almost smooth.
• Mix in remaining crumbled bacon or reserve as a garnish (I add it).
• 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.
• Enjoy.