Ingredients
3 leeks, washed, white&green parts thinly sliced
1/2 pack bacon, cooked & crumbled
4 cloves garlic, minced
6 medium size potatoes (1.5#?),peeled & diced
1 large carton of veggie stock
handful of baby carrots (2 carrots?), chopped
rosemary, fresh or dried (1T?)
thyme, fresh or dried (2t?)
salt & pepper
Preparation
In a large stockpot, saute leeks in olive oil (can add a little bacon grease if feeling decadent) over medium heat until soft - about 9-10 mins total. Add garlic about 5 mins thru.
Add whole thing of stock, potatoes & carrots. Bring to boil.
Lower to simmer. Add rosemary, thyme, and fresh ground black pepper.
Simmer gently about 20-25 mins. If liquid reduces too much, add a cup or two of water.
When potatoes & carrots are soft, remove from heat.
Ladle most of the soup into a blender. Blend to desired creaminess then add to the rest of the soup.
Add salt & more pepper to taste. (also more rosemary if you prefer)
Stir in crumbled bacon.
Enjoy, darling!
