Creamy Potato Leek Soup Ii - cooking recipe

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
    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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