Categories: Main Dish, Potatoes, Soup

Ingredients

• 2 slices uncooked bacon , diced
• 3 tablespoons unsalted butter
• 1 cup diced yellow onion
• 1 cup diced leek , white and pale green parts only
• 1/4 cup all-purpose flour
• 1 bay leaf
• 1 1/2 quarts chicken broth or 1 1/2 quarts vegetable broth , preferably organic
• 3 cups diced peeled russet potatoes
• 1/2 cup heavy cream or 1/2 cup half-and-half
• 1 teaspoon kosher salt (to taste)
• 1 teaspoon white pepper
• 3 tablespoons minced fresh parsley , for garnish

Directions

1. Cook the bacon in an 8- to 10-quart stockpot over medium heat, stirring, until golden brown.

2. Using a slotted spoon, remove the bacon, drain on a paper towel, and set aside.

3. Discard the bacon fat; return the pot to the heat and melt the butter.

4. Add in the onion and leeks; cook/stir, until tender but not brown, 3-5 minutes.

5. Whisk in the flour and cook for 1 minute, stirring often.

6. Slowly add the bay leaf and chicken broth, whisking constantly.

7. Cook until thickened.

8. Add the potatoes and cooked bacon; bring to a simmer; simmer until the potatoes are tender, 25-30 minutes, stirring often from the bottom to prevent the soup from sticking and burning.

9. Add the cream and let simmer for 5 minutes.

10. Remove the pan from the heat; remove and discard the bay leaf; season to taste with salt and pepper.

11. Serve in individual bowls garnished with parsley.

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