Ingredients

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

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • samzilla 5 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.
    Was this review helpful? Yes Flag
  • lor 7 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.
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes