Creamy Potato Leek Soup II

By ninebirch

Soup

Ingredients

• 8 potatoes, peeled and cubed
• 4 cups chicken broth
• 1 pound bacon, cut into 1 inch pieces 3 leeks, sliced
• 1 cup heavy cream

Preparation

Step 1

In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Cook until potatoes are tender.

Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown.

Drain, reserving 3 tablespoons of grease and set aside.

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

When the potatoes are tender, stir in the fried leeks, heavy cream and bacon.

Stir to blend and remove from heat. Serve hot.