Ingredients

• 3 cups leeks, white and light green parts only, cleaned and sliced

• 3-4 cups potatoes, peeled and diced (Yukon Gold or Russet work well)

• 6 cups water

• 1 tablespoon salt

• 4 tablespoons unsalted butter separated by 2 tablespoons each.

• ½ cup heavy cream (optional, for a richer soup)

• Freshly ground black pepper, to taste

• 2 slices of bacon, chopped (optional garnish)

• ¼ cup white leek strips (thinly sliced, optional garnish)

• Chopped fresh chives or parsley, for garnish

Directions

1. In a large pot, melt the butter (2 tablespoons) over medium heat. Add the sliced leeks and sauté for 5-7 minutes, stirring occasionally, until they are soft and fragrant but not browned.

2. Add the diced potatoes, water (or broth), and salt to the pot. Stir to combine.

3. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30-40 minutes, or until the potatoes are tender.

4. While the soup is simmering, cook the chopped bacon in a small skillet over medium heat until crispy. Drain on paper towels.

5. In the same skillet, add the thinly sliced white leek strips (in a bit of the bacon fat or a little butter). Toast them until crispy and lightly golden, about 3-4 minutes. Set aside.

6. Mash the soup with a potato masher for a chunky texture, or use an immersion blender for a smoother consistency.

7. Stir in the heavy cream & remaining butter (2 tablespoons) and season with freshly ground black pepper to taste.

8. Ladle the soup into bowls and top with crispy bacon, toasted leek strips, and fresh chives or parsley.