Potato and Leek Soup

By RoketJSquerl

Ingredients

• 6 slices of bacon, chopped
• 2 leeks, chopped (just use the light green & white parts)
• 1 (32 oz.) container, chicken broth
• 2 cups water
• 5 medium potatoes, peeled and cubed
• 1 cup carrots, diced
• 1 cup celery, diced
• 1/2 tsp. dried dill weed
• 1 tsp. garlic powder
• salt & pepper, to taste
• 2 cups half & half
• 1/2 cup all-purpose flour
• Garnish: Shredded cheddar cheese, bacon pieces

Details

Adapted from thecountrycook.net

Preparation

Step 1

In a large skillet over medium-high heat, add chopped bacon. Allow some of the fat to render from the bacon and let it brown slightly.
Then add in chopped leeks. Cook until leeks are soft and bacon is crisp.
Drain any excess grease.

Transfer bacon and leeks to your slow cooker. Stir in chicken broth, water, potatoes, carrots, celery and seasonings. Give it all a good stir, then cover and cook on low for 6-7 hours.

During the last 30 minutes of cooking, in a medium bowl, whisk together half & half with flour. Cook for an additional 30 minutes.
Now, at this point, give it a taste. I always find I need to add a bit more salt, but I’ll leave that up to your taste buds.

Serve and top with shredded cheddar cheese and crumbled bacon.
Cook’s Notes: If you can’t find leeks, you can substitute for one medium onion