B. L. P. (Bacon, Leek & Potato) Soup - cooking recipe

Ingredients

8 potatoes, peeled and cubed
4 cups chicken broth
1/2 lb bacon, cut into 1 inch pieces
3 leeks, sliced
3 garlic cloves, minced
1 cup half-and-half or 1 cup light cream
1 dash nutmeg
1/2 teaspoon pepper

Preparation

In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Cook until potatoes are tender. Do not drain.
Mash potatoes until smooth or leave chunky for a little texture, depending on how smooth you want the soup. (can use a hand blender or potato masher).
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon, reserving 3 tablespoons of grease.
Sautee the leeks and garlic in the frying pan with the reserved bacon grease 8 to 10 minutes.
Stir the fried leeks, cream and bacon into the potatoes. Stir to blend, season to taste. Serve hot.