Leek & Potato Soup

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2 Russet Potatoes

Half a white onion

1 to 2 leeks depending on the size

1 cooked & shredded chicken breast (optional)

5 to 6 pieces of bacon                 

          

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Dice your bacon, onion, leeks and potatoes. I usually wash my leeks after they are chopped because they are easier to clean. To a large pot, melt 2 tablespoons of butter and cook your chopped bacon. To the cooked bacon add your onion, leeks, potatoes and minced garlic. Cover and cook on a medium heat for 15ish minutes stirring occasionally. 

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While your soup is cooking, combine milk, half and half as well as 1/2 cup of all purpose flour. Whisk until fully combined. Once your potatoes are almost fork tender, add your chicken stock and milk mixture. If you are adding chicken now would be the time to throw it into the pot. 

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Allow to simmer for at least 10 minutes or until soup thickens. If you think your soup is too thick siply add some more chicken stock if you have it or some water. Season with salt & pepper to taste & serve!

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Makes 6 - 8 servings.