Potato Soup

• 2 slices uncooked bacon, diced
• 3 tablespoons unsalted butter
• 1 cup diced yellow onion
• 1 cup diced leek, white and pale green parts only
• 14 cup all-purpose flour
• 1 bay leaf
• 1 12 quarts chicken broth or 1 12 quarts vegetable broth, preferably organic
• 3 cups diced peeled russet potatoes
• 12 cup heavy cream or 12 cup half-and-half
• 1 teaspoon kosher salt (to taste)
• 1 teaspoon white pepper
• 3 tablespoons minced fresh parsley, for garnish

1. Cook the bacon in an 8- to 10-quart stockpot over medium heat, stirring, until golden brown.
2. Using a slotted spoon, remove the bacon, drain on a paper towel, and set aside.
3. Discard the bacon fat; return the pot to the heat and melt the butter.
4. Add in the onion and leeks; cook/stir, until tender but not brown, 3-5 minutes.
5. Whisk in the flour and cook for 1 minute, stirring often.
6. Slowly add the bay leaf and chicken broth, whisking constantly.
7. Cook until thickened.
8. Add the potatoes and cooked bacon; bring to a simmer; simmer until the potatoes are tender, 25-30 minutes, stirring often from the bottom to prevent the soup from sticking and burning.
9. Add the cream and let simmer for 5 minutes.
10. Remove the pan from the heat; remove and discard the bay leaf; season to taste with salt and pepper.
11. Serve in individual bowls garnished with parsley.

bacon, unsalted butter, yellow onion, only, flour, bay leaf, chicken broth, potatoes, heavy cream, kosher salt, white pepper, fresh parsley

Taken from www.food.com/recipe/potato-soup-427712 (may not work)