Charlene's Recipe

Creamy Potato Leek soup

Category: soup

8 potatoes, peeled and cubed
4 cups chicken broth
1 lb bacon, cut into 1 inch pieces
3 leeks, sliced
1 cup heavy cream

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 Tbsp of grease and set aside. Saute the leeks in the frying pan with the reserved bacon grease 8-10 minutes.
When the potatoes are tender, stir in the fried leeks, heavy cream and bacon. Stir to blend and remove from heat. Serve hot.