2 slices thick cut smoked bacon - minced
1 large clove garlic -minced
3 tblsp butter
2 large leeks - sliced
4 cups peeled & cubed potatoes
1 quart chicken stock
2 tsp sea salt
1 tsp freshly ground black pepper
1/4 cup light sour cream
Heat a heavy 4 quart stockpot over medium heat, add minced bacon & garlic. Saute the bacon and garlic until bacon has rendered its fat and is golden brown and crispy. Add sliced leeks and saute on low heat for about 20 minutes or until the leeks are melted and golden brown.
Add cubed potatoes, chicken stock and salt & pepper. Simmer for about 20 minutes or until the potatoes are tender. Blend with an immersible blender or in a standard blender in batches. You can leave it a little chunky or blend until completely smooth, whatever you may prefer. Add sour cream and adjust seasoning. Makes approximately 2 quarts.
Note: This version does not rely on heavy cream, but you can add it if you prefer.
