Potato Bacon Leek Soup

Serves: 6-8 Prep time: 30 min Cook Time Time: 60 min Total Time: 90 min

Ingredients

8 cups Yukon gold potatoes unpeeled and chopped into chunks

4 cups sliced leeks

1 large white onion chopped

1lb bacon cooked and chopped into pieces

1/2 tbsp of steak spice

2 tbsp salted butter

3 tbsp chicken better than bullion

11 cups water

1 1/2 cups half and half cream

Directions

In a large soup pot, add butter and onions. Sautee for about 5 minutes over med heat and then add the water and better than boullion. Stir until the bouillon has dissolved. Next, add the potatoes, leeks and steak spice. Bring to a slight boil, reduce heat, and cover with a lid. Cook until the potatoes are soft and almost falling apart, about 40 minutes (make sure to stir the soup frequently). Next, using a masher or large spoon, break up the potatoes further and stir. The soup will become pretty thick and chunky. Next, add the cream and bacon. Stir. Serve & Enjoy!

Notes:

You can freeze this soup for up to three months

Recipe Author/Source

Photos Hofstede’s Country Barn

Recipe property of Haley Crofton-Sleigh