Difficulty: Medium - experience needed
Dietary guidance: v n
1 lb bacon
5 yukon gold potatoes
32 oz chicken stock
16 oz heavy cream
saute bacon in a skillet. Remove bacon and crumble into pieces in soup pot.
Rinse leeks well. Trim off roots and leaf ends. Slice leeks into 1/2" pieces. In bacon drippings, saute leeks until tender.
While leeks cook, rinse and peel potatoes. Cut potatoes into small cubes.
Heat chicken stock to slow boil. Stir in bacon, potatoes, and leeks.
Turn to simmer and cook until potatoes are very soft (60-90 minutes).
Stir in heavy cream and heat through.
Serve with hot, crusty bread.