Creamy Potato Leek Soup II Recipe

Ingredients
<br>- 8 potatoes, peeled and cubed
<br>- 4 cups chicken broth
<br>- 1 pound bacon, cut into 1 inch pieces
<br>- 3 leeks, sliced
<br>- 1 cup heavy cream
<br><p></p>Directions
<br>step 1: In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Cook until potatoes are tender. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 3 tablespoons of grease and set aside. Sautee the leeks in the frying pan with the reserved bacon grease 8 to 10 minutes.
<br>step 2: When the potatoes are tender, stir in the fried leeks, heavy cream and bacon. Stir to blend and remove from heat. Serve hot.
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Ingredients
- 8 potatoes, peeled and cubed
- 4 cups chicken broth
- 1 pound bacon, cut into 1 inch pieces
- 3 leeks, sliced
- 1 cup heavy cream

Directions
step 1: In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Cook until potatoes are tender. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 3 tablespoons of grease and set aside. Sautee the leeks in the frying pan with the reserved bacon grease 8 to 10 minutes.
step 2: When the potatoes are tender, stir in the fried leeks, heavy cream and bacon. Stir to blend and remove from heat. Serve hot.

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