StoneGable Leek And Potato Soup

double this recipe for a nice big pot!

8 slices of thick bacon, cut into 2 inch pieces

3 -5 medium leeks, washed and sliced (only the white and very light green)

2 TBS butter

1 TBS bacon drippings

3 large baking potatoes, peeled and cut into small pieces

1 quart chicken stock

1 cup heavy cream

1 cup buttermilk

salt and pepper

chives, snipped for garnish

Put bacon in a large dutch oven over medium heat. Cook until crisp. Reserve bacon to drain on a paper towel. 

Pour off all but 1 TBS of drippings. Add butter and melt over medium heat. Add leeks and cook for 6 minutes until leeks are soft. Reduce heat and cook an additional 20 minutes until leeks are golden and tender.

Increase the heat and add chicken stock to leeks. Cook for 15 minutes. Add potatoes and cook until soft, about 20 minutes.

Remove from heat. Using am immersion blender (or do this in batches in a blender), blend soup until smooth.

Add heavy cream and buttermilk. Reheat. Salt and pepper to taste. Serve garnished with reserved crumbled bacon and snipped chives.