Kevin and I made this recipe yesterday. It is really simple and requires only a few ingredients. Ours was a little leek heavy but it was still delightful. It goes especially well with good bread, like sour dough mmmm. We halved this recipe and it still turned out good with a decent amount of soup. We had three bowls between us and there was still enough left for 2 days of lunch.
8 potatoes, peeled and cubed - the smaller you cut the potatoes the faster they become tender
4 cups chicken broth - you may want to have a little extra on hand in case it is too thick in the end
1 pound bacon, cut into 1 inch pieces
3 leeks, sliced
1 cup heavy cream
1. In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Simmer until potatoes are tender, 15-20 minutes. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown but not crispy and brittle. 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 until soft.
2. When the potatoes are tender, stir in the fried leeks, heavy cream and bacon. Stir to blend and remove from heat. We used a hand held blender to blend it all together into a creamy soup. You could also use a blender or food processor. Just beware of blending hot liquids in the glass blenders - it doesn't turn out so well the glass will crack. :) Serve hot.