- 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!