Original Recipe Yield 6 servings

 Ingredients

• 8 potatoes, peeled and cubed
• 4 cups chicken broth
• 1 pound bacon, cut into 1 inch pieces
• 3 leeks, sliced
• 1 cup heavy cream

Directions

1. In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Cook until potatoes are tender. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 3 tablespoons of grease and set aside. Sautee the leeks in the frying pan with the reserved bacon grease 8 to 10 minutes.
2. When the potatoes are tender, stir in the fried leeks, heavy cream and bacon. Stir to blend and remove from heat. Serve hot.

From: www.allrecipies.com