3leekscleaned and sliced (white and lightest green parts only)
3large baking potatoespeeled and cut into cubes
Salt and pepperto taste
½cupHalf and Half or light cream
For the garnish:
2tablespoonssnipped fresh chives
Toastedbuttered croutons (see below)
Melt the butter in a large saucepan or Dutch oven over medium heat. Add the onion, leeks, and potatoes. Saute, stirring gently, for 5-6 minutes or until the onion and leeks have softened but are not brown. Add the stock. Bring to a boil. Reduce the heat and simmer, uncovered, for 20-30 minutes or until the potatoes are quite tender.
Remove the pot from the heat and use either an immersion blender or food processor to blend the soup to your desired degree of smoothness. Stir in the Half and Half or light cream. Add salt and pepper to taste.
While the soup is cooking, prepare the croutons and bacon.
For the bacon: cook 4 slices thick cut bacon. Crumble and set aside.
For the croutons: trim the crusts from 4 slices of whole wheat bread. Cut the bread into cubes. Toast the croutons in a skillet with 2 tablespoons butter, salt and pepper.
Serve the soup in individual bowls topped with snipped fresh chives, croutons, and bacon.
This soup may be left chunky or pureed to creamy smoothness. It's good hot in winter or chilled in summer.