B. L. P. (Bacon, Leek & Potato) Soup
Simple and hearty soup. Serve with crusty bread.
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DIRECTIONS
- 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.
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