We are going to a Church soup evening on Friday and this is the soup I am taking. Should be quite good I thought. I asked to have the recipe up graded to serve 10.
Creamy Potato Leek Soup
· 13-1/2 potatoes, peeled and cubed
· 6-2/3 cups chicken broth
· 1-3/4 pounds bacon, cut into 1 inch pieces
· 5 leeks, sliced
· 1-2/3 cups heavy cream
1. 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 tablespoons of grease and set aside. Sautee the leeks in the frying pan with the reserved bacon grease 8 to 10 minutes.
2. When the potatoes are tender, stir in the fried leeks, heavy cream and bacon. Stir to blend and remove from heat. Serve hot.