Bacon, Potato and Leek Soup

The chill of Fall is here and that of course means soup! I had the leftovers from a Roasted Chicken, so I made my usual Chicken Stock. In case you weren't aware, I have Chicken Stock Disease, (every time we eat a whole chicken I feel compelled to make Stock and freeze it). I am embarrassed to admit it, but at last count I had 11 gallons of stock in my freezer.

I have made Potato, Leek and Cauliflower soup previously and it was enjoyed by all, but I wanted to add Bacon and omit the Cauliflower this time, so it ended up being Potato, Bacon and Leek Soup and it was DELICIOUS!

3 leeks white and light green parts only, ends removed and sliced thinly

1 lb smokey bacon

8 cups chicken stock homemade if possible

3 russet potatoes, scrubbed and diced into cubes

1/2 pint heavy whipping cream

salt and pepper to taste

1/2 tsp dried thyme

several dashes Franks Red Hot

chives for garnish (optional)

Dice your bacon into small pieces and place into your soup pot, cooking until crisp, remove to paper towel

In the meantime, place your leeks into a bowl of cold water and swirl them around to remove the dirt, it will settle at the bottom of the bowl, remove and drain on a paper towel

Drain almost all of the bacon grease leaving about 5 tbl behind in the pot, add your leeks and sweat them until they have become limp and somewhat translucent

Add your chicken stock, salt, pepper and Thyme, bring to a boil, then add in your potatoes and cook until they are fork tender. Using a blender or an immersion blender, work the soup until it is smooth and creamy.

Add your heavy whipping cream and Franks Red Hot, bring to a simmer, ensuring the soup is hot.

Garnish with chives /and or additional bacon bits