8 potatoes, peeled and cubed
 4 cups chicken broth
 1 pound bacon, cut into 1 inch pieces
 3 leeks, sliced
 1 cup heavy cream  
 
    DIRECTIONS 
 
   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.             

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