Potato Leek Soup

• 1/4 cups Butter
• 3 Leeks, Sliced
• 3 cloves Garlic, Minced
• 1/4 teaspoons Teaspoon Cayenne Pepper
• 1 teaspoon Onion Powder
• 1 Tablespoon Dried Parsley
• 4 cups Chicken Stock
• 1-1/2 pound Yukon Gold Potatoes, Peeled And Diced
• 2 cups Chopped Broccoli Crowns
• 1 cup Heavy Cream
• Salt And Pepper, to taste
• FOR THE BACON CRUMBLE:
• 1 cup Seasoned Breadcrumbs
• 2 Tablespoons Melted Butter
• 4 Slices Crispy Cooked Bacon Finely Chopped

1. Melt butter in stockpot or Dutch oven over medium low heat. Add leeks and cook until slightly tender, approximately 7 minutes. Add garlic and cook for 1 minute, stirring constantly. Stir in cayenne pepper, onion powder and dried parsley. Add chicken stock, potatoes, broccoli and cream. Turn heat to simmer and cook until potatoes and broccoli are tender; about 10-15 minutes. Salt and pepper the soup to taste.
2. For the bacon crumble, crush the croutons in a food processor or in a Ziploc bag with a rolling pin. Stir in melted butter and crispy bacon.
3. Spoon soup into bowls and top with a couple tablespoons of the bacon crumble.
4. Note: Cayenne pepper is pretty mild when added to a big pot soup however if your heat tolerance is low start with 1/4 of a teaspoon. You can add more to taste when soup is complete.

ubc, leeks, garlic, ubc, onion powder, parsley, chicken, potatoes, broccoli crowns, heavy cream, salt, bacon crumble, breadcrumbs, butter, bacon

Taken from tastykitchen.com/recipes/soups/potato-leek-soup-7/ (may not work)