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Ingredients
- 1/4 lb bacon (3-4 slices), cut into pieces 3-4 inches long
- 2-3 leeks, chopped
- 2-3 large potatoes, cubed
- 1 quart vegetable stock
- Salt and pepper to taste
Method
- Heat your soup pot and cook the bacon. When the bacon is cooked, set aside the pieces to drain and crisp up. Sautee the leeks in the bacon fat for 3-4 minutes until they are soft and have soaked the fat up. Add the potatoes and cover with stock. Simmer until the potatoes are soft, about 20 minutes.
- When the potatoes are cooked, use an immersion blender or work in batches in your blender to puree the soup. Serve hot with crumbled bacon.
