Grand St. Café in Kansas City has the best potato soup I’ve ever had. I was thinking about that when I was wondering what I could do with leeks for dinner. Here’s what we ended up with – it’s super yum.
8 potatoes, peeled and cubed
6 cups chicken broth
1/2 lb bacon
3 leeks, sliced
3 cloves garlic, chopped
1 c half & half
1/2 tsp pepper
1. In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Cook until potatoes are tender. Do not drain. Mash potatoes until smooth or leave chunky for a little texture, depending on how smooth you want the soup. (can use a hand blender or potato masher).
2. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until slightly crispy. Remove bacon and crumble, reserving 3 tablespoons of grease.
3. Sauté the leeks and garlic in the frying pan with the reserved bacon grease 8 to 10 minutes.
4. Stir the fried leeks, half & half and bacon into the potatoes. Stir to blend, season to taste. Serve hot.