Categories: bacon, potato, soup

Ingredients

• 4 lg baking potatoes, peeled and cubed
• 4 c chicken broth
• 1 lb bacon, cut into 1 inch pieces
• 3 leeks, sliced
• 1 c heavy cream (or half & half)

Directions

1. In a large pot, boil potatoes in broth until tender.

2. Meanwhile, cook bacon in large skillet over medium until crisp. Set aside.

3. Pour out bacon fat, reserving 3 Tbsp in pan.

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

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

6. Serve hot.

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