Potato and Leek Soup
- Chop the bacon and place it in a cold pot and turn the burner to medium. Let the bacon cook until it's the level of crispness you like. Remove the bacon to drain on paper towels. Drain off all but 1 T. of the bacon fat. (You can omit the bacon all together and melt a T. of butter here.)
- Sauté the leeks and bay leaf in the fat, still over medium heat, until softened, about 5 minutes. Add the potatoes and a generous pinch of salt and stir a couple times. Add the broth and bring to a boil. If the liquid doesn't cover the potatoes, add a little more (water is fine). Reduce to a simmer and cook until the potatoes are fork tender. Remove the bay leaf. With an immersion blender or regular blender, blend the soup until smooth. Though I won't judge you if you like the potato chunks to remain whole.
- Season with salt and pepper as you'd like, top with chopped parsley and bacon bits.
Submitted by: Liz
Thanks to: Melissa Clark