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  1. 8 potatoes, peeled and cubed

  2. 4 cups chicken broth

  3. 1 pound bacon, cut into 1 inch pieces

  4. 3 leeks, sliced

  5. 1 cup heavy cream


  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.

  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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