Ingredients

• 2 large leeks
• 2 large russet potatoes, diced small
• 2 tablespoons butter
• 3 strips bacon, sliced into small strips
• 6 cups chicken broth
• salt & pepper to taste
• 3/4 cup heavy cream

Directions

• Trim off the green portions of the leeks and discard.
  
• Using a sharp knife, halve the white part of the leeks lengthwise and rinse well under cold running water to rid the leeks of any sand, slice thinly crosswise and set aside.
• In a large soup pot over medium heat, melt the butter and add the bacon. Cook for 5 to 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat.
• Add the chopped leeks and cook until wilted, about 5 minutes.
• Add chicken broth, potatoes, salt and pepper, and bring to a boil.
• Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful.
• Working in batches, puree the soup in a food processor or blender. (Alternately, if you own an immersion blender, puree the soup directly in the pot.) Stir in the cream and adjust the seasoning, if necessary.

Yield

• 6 servings