Potato and Leek Soup

By rhongaut

Ingredients

• 3 tablespoons butter
• 3 leeks, thinly sliced
• 1 medium or large onion, chopped
• 6 – 8 russet potatoes, thinly sliced
• 3 1/2 cups chicken broth
• 1 cup heavy cream
• salt to taste
• fresh ground black pepper to taste
• 1 lb Bacon

Preparation

Step 1

1) Melt butter in a large saucepan over medium heat then add onions and leeks. Cook, stirring, until onions are limp and just slightly brown. In the meantime, cook bacon until cripsy, then crumble.

2) Add sliced potatoes to saucepan then pour in enough chicken broth to just barely cover the potatoes. Continue cooking over medium heat until potatoes are tender. Using a potato masher, mash and stir potatoes until desired consistency is reached. As you mash the potatoes and the soup thickens, turn down heat and stir frequently with a large spoon to prevent scorching on the bottom.

3) Add one cup of heavy cream (or more if you desire) and salt and black pepper to taste. Cook 15 minutes more over low heat, stirring frequently, then remove from heat, add bacon, and serve.