Bacon Potato Leek Soup

• 6 whole Bacon Rashers
• 1 whole Large Onion Roughly Chopped
• 1/4 cups Light Soy Sauce
• 1/2 teaspoons Ground Coriander
• 5 whole Large Red Potatoes, Peeled And Cubed
• 3 whole Leeks, Chopped (use The Whole Leek, Dark Green Parts Too)
• 6 cups Water, Or As Needed Depending On The Size Of Your Pot
• 3 cubes Beef Bouillon (or More To Taste)
• 1/2 teaspoons Black Pepper, Or More To Taste
• 1 pinch Nutmeg
• 1/2 cups Half And Half Or Heavy Cream, To Serve

1. 1. Fry the bacon in a large soup pot or Dutch oven.
2. 2. When browned and crispy, remove the bacon and chop it up.
3. 3. Remove all but 1 tablespoon bacon grease from the pot. Over medium high heat, fry the chopped onion for about 5 minutes, until it's starting to get brown.
4. 4. Add the soy sauce and coriander, and simmer for about a minute.
5. 5. Add the potato cubes, leeks, and bacon, then pour in enough water to almost cover everything. This could be anywhere from 6 to 8 cups depending on the size of your pot. Add in the cubes of beef bouillon and the black pepper and stir everything around.
6. 6. Bring the soup to a boil, then cover the pot and turn the heat down to low. Simmer for about 30 minutes or until the potatoes are tender but not mushy or falling apart.
7. 7. Add a pinch of nutmeg to the soup, and taste for seasoning. You want a punch of black pepper, so add more if needed. If you need more depth, add some more beef bouillon and soy sauce.
8. 8. Serve as is, or with a little half-and-half or heavy cream stirred in to each individual bowl.

bacon rashers, onion, ubc, ground coriander, red potatoes, leeks, water, bouillon, black pepper, nutmeg, or heavy cream

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