Leek and Potato Soup
■1 bunch leeks, carefully washed
■2 bay leaves
■1 tsp dried thyme
■3 strips bacon or 1/2 c butter if you don't use bacon
■5 -6 cups chicken stock
■1 to 1 1/4 pounds russet or Yukon Gold potatoes, diced
■1 1/2 teaspoons salt
■1/2 cup heavy cream OR 1 cup half & half, but reduce the chicken stock to 5 cups
■fresh ground pepper to taste
In a heavy pot, cook the 3 strips of bacon over medium low heat. While the bacon is rendering its fat, wash the leeks carefully. Cut the white portion from the green leaves and discard all but 2 of the leaves. Cut the leeks in half and rinse well under running water to wash away any grit.
Slice the leeks thinly. Add to pot with bacon or butter and soften. Add stock, seasonings and potatoes until soft. Use and immersion blender to make soup smooth and add cream.