Potato Leek Soup

  • 2-4 leeks, rinsed and sliced thin
  • 1 onion, chopped
  • 1/2 pound of bacon roughly chopped
  • 1 Tbsp fresh rosemary
  • 4-6 Potatoes, chopped, skins on
  • 10 cups broth
  • 2 cloves garlic, minced
  • 2 cups heavy whipping cream
  • 1 cup milk

Placed leeks, bacon, rosemary and minced garlic in the bottom of a large stock pot and cook over medium high heat until bacon is crispy and the garlic and leeks are golden-brown.

Add the broth and the potatoes. Bring to a boil for 20 minutes. Remove from heat.

Blend the soup in batches in either a blender/food processor or with a handheld immersion blender. Add the milk and the cream and any additional spices (if needed).

Return to a medium low heat and serve with hot, fresh bread. Yum!