Potato & Leek Soup

For this soup, I combined parts of several different recipes that I found, substituted some ingredients...and success! I think it tastes like a creamy version of a baked potato.


Ingredients
6 strips of turkey bacon, diced
2 small white onions, diced
3 large leeks (white and light green parts), sliced
Salt and pepper
3 tbsp. butter
3 tbsp. flour
8 cups chicken broth
3 tbsp. white wine
5 russet potatoes, peeled and diced
1/2 cup heavy whipping cream
Fresh chives, for garnish


Directions
1. Heat olive oil in a large pot. While the oil heats, dice the turkey bacon by slicing each strip in half lengthwise and then dicing across.
2. Add the turkey bacon to the pot and cook until it begins to brown.
3. Meanwhile, dice the onion and slice the leeks.
4. Add the onion and leeks to the pot, season with salt and pepper and saute for 2 minutes.
5. Add the butter and stir until melted. Then, stir in the flour.
6. Add the chicken broth and bring to simmer.
7. Meanwhile, peel the potatoes and dice into small cubes to ensure a quicker cooking time (I cut each potato in half lengthwise, and then in half lengthwise again. I then cut each quarter of the potato into small dices).
8. Add the wine and potatoes, and bring to a boil.
9. Lower the heat and allow the potatoes to simmer until fork-tender (about 20 minutes).
10. Blend with an immersion blender until smooth.
11. Stir in whipping cream.
12. Garnish with freshly snipped chives, and serve with a fresh slice of bread.