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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
Details
Servings 6
Preparation time 20mins
Cooking time 60mins
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.
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