Leek and Potato Soup

Prep and Cook

• 1
  In a soup pot, melt butter over low heat.
• 2
  Add leeks and cook, stirring frequently, until tender (about 15 minutes).
• 3
  Stir in potatoes and stock and bring to a boil.
• 4
  Reduce heat and continue cooking until potatoes are cooked, about 25 minutes.
• 5
  Using a hand blender in the pot or in a food processor, puree soup until smooth (or desired consistency).
• 6
  Season with salt and pepper.
• 7
  Reheat soup in the pot and, if using, add cream.
• 8
  Ladle into bowls and sprinkle with a teaspoon of crumbled bacon and a sprinkle of chives.
• 9
  Serve soup hot or cold with whole wheat dinner rolls.