Potato Leek Soup

(Best Ever) Potato Leek Soup

8 potatoes, peeled and cubed
4 cups chicken broth
1 pound bacon, cut into 1 inch pieces
3 leeks, sliced and chopped in small pieces
1 cup heavy cream (I always substitute light cream or even milk)

1. In a large saucepan, 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. Saute the leeks in the frying pan with the reserved bacon grease for about 5 minutes.
2. When the potatoes are tender, stir in the fried leeks, cream and bacon. Stir to blend and remove from heat. Serve hot.

This is seriously the best ever potato leek soup I have ever had - anywhere, made by anyone. And I don't normally like to toot my own horn, but anyone to whom I have ever served this has left the table with a happy glazed look in their eyes, and a very content stomach.

Give it a try, serve a bowl up on a crisp, cold fall day.

I dare you.