How to make it

  • In a large saucepan or stockpot, bring potatoes and chicken broth to a boil.
  • Cook until potatoes are just tender.
  • While potatoes are cooking, place bacon in a large, deep skillet and fry over medium high heat until evenly browned.
  • Drain, reserving 3 tablespoons of grease and set aside.
  • Saute 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.
  • Add salt & pepper to taste.
  • Stir to blend and remove from heat. Serve hot.

Reviews & Comments 2

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  • samzilla 11 years ago
    Made this today - very good - a lot like loaded baked potato soup. I can't help wondering, though, how someone decided that 10 1/2 potatoes is j-u-s-t the right number. I pureed some of the potato & broth mixture before adding the leeks and bacon. Makes it creamier and a little more sophisticated/less rustic.
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  • lor 12 years ago
    Oh this looks so delicious. I've bookmarked this and I'm going to make it sooner than soon!!!
    Thank you for sharing.
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