Potato Leek Soup with Bacon
Ingredients
- 8 potatoes, peeled and cubed
- 4 cups chicken broth
- 1 pound bacon, cut into 1-inch pieces
- 3 leeks, sliced
- 1 cup heavy cream
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Instructions
- Gather the ingredients.
- Place potatoes and chicken broth in a large saucepan or stockpot; bring to a boil. Cook until potatoes are tender.
- Meanwhile, cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned. Drain on paper towels. Reserve 3 tablespoons drippings in skillet; discard remaining drippings.
- Add leeks to skillet over medium-high heat; sauté 8 to 10 minutes.
- When potatoes are tender, stir in heavy cream, bacon, and leeks until combined. Remove from heat. Serve hot.
- Enjoy!
Source
Original recipe: View Original
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