Chunky Potato Leek Soup
8 Potatoes, peeled and cubed
6 Cups of Chicken Broth
1 Pound of Bacon, cut into 1 inch pieces
3 Leeks, sliced
1 Cup Heavy Cream
Freshly ground Black Pepper, to taste
In a large stockpot bring potatoes and chicken broth to a boil and cook until potatoes are tender. Meanwhile, place shopped bacon in a large, deep skillet. Cook over medium to high heat until the bacon is evenly brown. (I like my bacon extra crispy so I leave it in until it’s a dark brown.) Drain, reserving three tablespoons of grease and set aside. Sauté leeks in the same frying pan with the reserved bacon grease for 8-10 minutes.
When the potatoes are tender, stir in the leeks, heavy cream and bacon. Stir to blend and remove from heat. Top with freshly ground black pepper and serve hot!
The next time I make this recipe I will cut the heavy cream in half. I felt it overpowered the other flavors in the soup a bit.
Be sure to cook the bacon long enough so that it is not rubbery in the soup. It should be lightly crispy, like it is on a BLT, for example.
Never pour bacon grease down the drain or directly into your garbage. Put it in an old coffee can or something similar and once it’s full (and cooled) throw the entire can in the trash.