Creamy Potato Leek Soup II recipe

6 servings

8 potatoes, peeled and cubed

4 cups chicken broth

1 pound bacon, cut into 1 inch pieces

3 leeks, sliced

1 cup heavy cream

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.

When the potatoes are tender, stir in the fried leeks, heavy cream and bacon.

Stir to blend and remove from heat.

Serve hot.