B. L. P. (Bacon, Leek & Potato) Soup

1. 1

   In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Cook until potatoes are tender. Do not drain.

2. 2

   Mash potatoes until smooth or leave chunky for a little texture, depending on how smooth you want the soup. (can use a hand blender or potato masher).

3. 3

   Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon, reserving 3 tablespoons of grease.

4. 4

   Sautee the leeks and garlic in the frying pan with the reserved bacon grease 8 to 10 minutes.

5. 5

   Stir the fried leeks, cream and bacon into the potatoes. Stir to blend, season to taste. Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.