Creamy Red Potato Leek Soup

• 5 -6 medium red potatoes, washed, partially peeled and cut into small, bite-sized chunks
• 5 -6 pieces turkey bacon
• 1 leek, washed thoroughly and chopped
• 1/4 cup flour
• 3 tablespoons unsalted butter
• 3 cups vegetable broth
• 1 cup half-and-half
• 1/2 teaspoon garlic powder
• 1/2 teaspoon italian or herbal seasoning
• salt and pepper, to taste
• 1/2 cup colby-monterey jack cheese

1. Fry the bacon until brown and crispy. Remove to paper towels to drain. (Leave the bacon grease in the pan). When they're cooled, cut the strips into small pieces.
2. Meanwhile, boil potatoes in a large pot for about 10 minutes or until soft. Drain.
3. Saute the leeks (in the same pan you used to cook the bacon) until lightly browned.
4. Add the butter and flour to the sauteed leeks, stirring for about 5 minutes or so, until the butter melts and the flour is cooked.
5. Add the broth and stir until mixture thickens. Add the half and half (you may need to add more, depending on how thin or thick you like it).
6. Add potatoes, herbs, garlic powder and bacon into the soup; add salt and pepper to taste. Simmer covered for about 15-20 minutes Add the cheese at the very end and stir until it melts. Serve with crusty bread.

red potatoes, turkey bacon, thoroughly, flour, unsalted butter, vegetable broth, garlic powder, italian, salt, colbymonterey

Taken from www.food.com/recipe/creamy-red-potato-leek-soup-293388 (may not work)