Red Potato And Leek Soup

• 2 slices bacon, diced
• 1 tablespoon extra virgin olive oil
• 1/4 cup unsalted butter
• 3 leeks, thinly sliced (white and green parts)
• 9 red potatoes, halved and sliced very thinly
• 32 ounces organic vegetable broth
• 32 ounces water
• 1 tablespoon coarse sea salt
• 1 teaspoon white pepper
• 1 pint half-and-half

1. in a dutch oven, saute olive oil and diced bacon over medium high heat until bacon is crisp.
2. add butter and leeks and saute until they are soft.
3. add potatoes and saute 5 minutes, stirring frequently.
4. add the vegetable broth, water, salt and white pepper and bring to a boil then reduce heat to simmer covered 15 minutes.
5. when potatoes are soft and breaking apart, reduce heat and stir in half and half.
6. simmer 10 minutes and serve.

bacon, extra virgin olive oil, unsalted butter, leeks, red potatoes, vegetable broth, water, salt, white pepper

Taken from www.food.com/recipe/red-potato-and-leek-soup-520557 (may not work)