Leek Potato Soup (Soupe Au Poireau Et Pommes De Terre) - cooking recipe

Ingredients

1/4 lb bacon, diced
1 onion, finely chopped
1 cup carrot, finely chopped
1 cup celery, finely chopped
2/3 lb leek, halved lengthwise (2 medium leeks)
4 potatoes, diced
1 garlic clove, minced
1 tablespoon dried parsley
1 teaspoon salt
pepper, to taste
1/4 cup dry white wine
3 cups chicken broth, seperated
1 pint half-and-half

Preparation

In a casserole dish, cook the bacon, uncovered, in the microwave until it's brown and crisp (4-5 minutes).
Discard all but 2 tablespoons of the bacon drippings.
Wash the leeks very carefully under cold water to remove sand or dirt; then slice crosswise into 1/2-inch rounds, using all of the white parts and as much of the green parts as are smooth and tender (cut off and discard the tough, stringy end).
In a large casserole dish, combine the bacon, 2 tablespoons bacon drippings, onion, carrots, celery, leeks, potatoes, garlic, parsley, salt, pepper, wine, 1 cup chicken broth, and cook, covered, in the microwave until the vegetables are tender (15-20 minutes), stirring occasionally to prevent sticking.
Add the cream and remaining 2 cups chicken broth; heat to a simmer.
Serve as is or blend in a blender until smooth.
(Traditionally this isn't a thick soup, but if you like your soup thicker mix 2 tablespoons flour into a little water and mix into the soup when you add the cream).