Potato Bacon Leek Soup

I had anticipated making a potato soup with bacon and chives for lunch, but while working in the garden, I pulled up a few leeks. So, we ended up with Potato Bacon Leek soup!

3 slices of applewood bacon, chopped

3 leeks, white and green parts, cleaned and sliced

Potato Bacon Leek Soup

2 large Russet potatoes, peeled and diced

1 shallot, diced

1 garlic clove, minced

1 teaspoon Alfie's seasoning

1/2 teaspoon dried thyme

48 ounces chicken stock

3/4 cup cream

salt and fresh pepper, to taste

4 chives, finely chopped

In a soup pan or dutch oven over medium high heat, cook bacon until fat is rendered. Remove bacon with a slotted spoon and reserve.

Add leeks to bacon fat and saute until leeks have softened.

Add potatoes and stir well.

Add shallot, garlic, seasoning and thyme, stirring the bottom of pan to loosen brown bits.

Add stock and bring to a boil, lower heat and simmer until potatoes are softened, about 15-20 minutes.

Turn off heat and add cream. Blend soup using a blender or immersion blender. Check for seasoning and add salt and pepper, if needed.

Serve in bowls and top with reserved bacon and chives.