Leek & Bacon Soup Recipe

In a large pot, cook the chopped bacon until crispy. Remove bacon from pot and set aside, leaving the bacon grease in the pot.

Add the sliced leeks and minced garlic to the pot and sauté until leeks are tender, about 5 minutes.

Pour in the chicken or vegetable broth and add the diced potatoes. Bring to a boil and then reduce heat to simmer for 15-20 minutes, or until the potatoes are cooked through.

Using an immersion blender or regular blender, blend the soup until smooth and creamy. If using a regular blender, be sure to blend in batches and vent the lid to prevent hot soup from exploding.

Return the soup to the pot and stir in the milk. Heat the soup over low heat until warmed through.

Season with salt and pepper to taste.

Serve hot, garnished with the crispy bacon.