Red Potato and Leek Soup

I made this when we were travelling in Ireland the summer of 2013, and the locals thought it was pretty tasty. Since then, it's become a family staple. On a cold rainy day it is perfect, and I serve it with a salad made with baby lettuces, drizzled with olive oil and balsamic and some crusty fresh bread chunks.

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

• 2  slices bacon, diced
• 1  tablespoon extra virgin olive oil
• 1⁄4 cup unsalted butter
• 3  leeks, thinly sliced (white and green parts)
• 9  red potatoes, halved and sliced very thinly
• 32  ounces  organic vegetable broth
• 32  ounces water
• 1  tablespoon coarse sea salt
• 1  teaspoon white pepper
• 1  pint half-and-half

Directions

1. in a dutch oven, saute olive oil and diced bacon over medium high heat until bacon is crisp.
2. add butter and leeks and saute until they are soft.
3. add potatoes and saute 5 minutes, stirring frequently.
4. add the vegetable broth, water, salt and white pepper and bring to a boil then reduce heat to simmer covered 15 minutes.
5. when potatoes are soft and breaking apart, reduce heat and stir in half and half.
6. simmer 10 minutes and serve.