Potato Leek Soup

Hearty soup recipe for when it's cold out.

SERVES
6-8

INGREDIENTS
6 slices bacon, cut into 1-inch pieces
4 Tbs butter
2 cups finely diced leeks
1-1/2 cups finely diced onions
1 cup finely diced celery
1-1/2 tsp dried tarragon
1/2 tsp dried thyme
5 cups chicken broth (3 cans)
2-1/2 cups finely diced potatoes (4 potatoes)
1/2 cup heavy or whipping cream
1/4 tsp salt
Dash of pepper

 Potato Leek Soup
DIRECTIONS
1. In a large soup pot, cook the bacon over low heat until fat is rendered. Remove the bacon and set aside. 2. Add the butter to the pot. When melted, add the leeks, onions and celery. Cook over low heat until wilted (about 15 mintues). Add tarragon, thyme, salt and pepper and stir well.
3. Add the chicken stock and potatoes. Cover and simmer until the potatoes are tender but not mushy (15-20 minutes)
4. Removed the soup from the heat. Puree half the soup in a blender or food processor. Return the puree to the soup pot.
5. Place the pot over low heat and add the cream. Heat through, stirring well, but do not boil.
6. Ladle into bowls and garnish with crumbled bacon.
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