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1
In a large pot, bring potatoes and chicken broth to a boil.
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2
Lower to a simmer and cook until potatoes are tender (checking with a fork).
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3
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.
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4
Bake at 350 for about 15-20 minutes I keep checking it, so not sure of the time.
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5
Bacon comes out crispy every time and the dripping end up on the foil lined cookie sheet for easy clean up!
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6
).
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7
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!).
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8
Add the leeks- making sure that you have rinsed them well!
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9
Saute over med-low heat until they are limp and tender, stirring often.
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10
Mash or even better, use a submersion blender to mash the cooked potatoes until almost smooth.
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11
Blend in heavy cream.
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12
Add cooked leeks and 3/4 of the cooked bacon.
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13
Continue to blend until soup is almost smooth.
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14
Mix in remaining crumbled bacon or reserve as a garnish (I add it).
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15
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.
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16
Enjoy.
