How to cook potato leek soup
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Melt the cup of butter in a large pot. Simmer on low.
Start frying the bacon & stick the bacon grease in the butter, set the bacon aside for a topping.
Cut the leeks. Chop off the dark green tops, cut long ways in half, then quarter, then finely chop, as seen above.
Take the garlic & press into the butter. Put the leeks & garlic in the bacon grease/butter mix.
Add A pinch of rosemary & some salt & pepper to taste.
Let the garlic & leeks simmer for 15 minutes.
During the 15 minute simmer, peel & chop 4 cups of Yukon potatoes.
Add a tablespoon of cornstarch to thicken after 15 minutes.
Add 1 quart of chicken broth, & the potatoes, turn up the heat to a boil.
Once at a boil, add 2 cups of cream. Reduce heat to low for 30 minutes or until potatoes are soft.
Ladle soup into blender over the sink. Pulse a few times to still have a chunky yet creamy soup.
Add the bacon on top, voila! A hearty dish on a cold winters night.