B. L. P. (Bacon, Leek & Potato) Soup

• 8 potatoes, peeled and cubed
• 4 cups chicken broth
• 1/2 lb bacon, cut into 1 inch pieces
• 3 leeks, sliced
• 3 garlic cloves, minced
• 1 cup half-and-half or 1 cup light cream
• 1 dash nutmeg
• 1/2 teaspoon pepper

1. In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Cook until potatoes are tender. Do not drain.
2. Mash potatoes until smooth or leave chunky for a little texture, depending on how smooth you want the soup. (can use a hand blender or potato masher).
3. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon, reserving 3 tablespoons of grease.
4. Sautee the leeks and garlic in the frying pan with the reserved bacon grease 8 to 10 minutes.
5. Stir the fried leeks, cream and bacon into the potatoes. Stir to blend, season to taste. Serve hot.

potatoes, chicken broth, bacon, leeks, garlic, light cream, nutmeg, pepper

Taken from www.food.com/recipe/b-l-p-bacon-leek-potato-soup-142305 (may not work)