Studio755: Potato Leek Soup W/Rosemary & Bacon

• 3 leeks, washed, white&green parts thinly sliced
• 1/2 pack bacon, cooked & crumbled
• 4 cloves garlic, minced
• 6 medium size potatoes (1.5#?),peeled & diced
• 1 large carton of veggie stock
• handful of baby carrots (2 carrots?), chopped
• rosemary, fresh or dried (1T?)
• thyme, fresh or dried (2t?)
• salt & pepper

1. In a large stockpot, saute leeks in olive oil (can add a little bacon grease if feeling decadent) over medium heat until soft - about 9-10 mins total. Add garlic about 5 mins thru.
2. Add whole thing of stock, potatoes & carrots. Bring to boil.
3. Lower to simmer. Add rosemary, thyme, and fresh ground black pepper.
4. Simmer gently about 20-25 mins. If liquid reduces too much, add a cup or two of water.
5. When potatoes & carrots are soft, remove from heat.
6. Ladle most of the soup into a blender. Blend to desired creaminess then add to the rest of the soup.
7. Add salt & more pepper to taste. (also more rosemary if you prefer)
8. Stir in crumbled bacon.
9. Enjoy, darling!

leeks, pack bacon, garlic, potatoes, veggie stock, handful of baby carrots, rosemary, thyme, salt

Taken from www.epicurious.com/recipes/member/views/studio755-potato-leek-soup-w-rosemary-bacon-50174099 (may not work)