Potato Leek Soup with Bacon

Recipe View Gather all ingredients and prepare your mise en place. (5 minutes)

Recipe View In a large saucepan or stockpot, combine the cubed potatoes and chicken broth. Bring to a boil over high heat, then reduce heat and simmer until the potatoes are fork-tender. (20 minutes)

Recipe View While the potatoes are simmering, cook the bacon in a large, deep skillet over medium-high heat, turning occasionally, until crisp and golden brown. (10 minutes)

Recipe View Remove the bacon from the skillet with a slotted spoon and transfer to a paper towel-lined plate to drain. Reserve 3 tablespoons of bacon drippings in the skillet; discard the remaining drippings. (2 minutes)

Recipe View Add the sliced leeks to the skillet with the reserved bacon drippings. Sauté over medium-high heat, stirring frequently, until the leeks are softened and translucent. (8-10 minutes)

Recipe View Once the potatoes are tender, stir in the heavy cream, crispy bacon, and sautéed leeks into the soup. Season with salt and freshly ground black pepper to taste. (2 minutes)

Recipe View Remove from heat. Serve the Potato Leek Soup hot, garnished with grated Gruyere cheese, chopped fresh chives, and a swirl of crème fraîche, if desired. (2 minutes)

Recipe View Savor the comforting flavors of your homemade masterpiece!