4 leeks - white part only
2+ potatoes - approximately = quantity of leeks
Garlic - minced - 2+ cloves
1 quart chicken stock
2 Bay Leaves
Thyme - 1/2 + teaspoon
Salt and pepper
Bacon - 4 slices to lardons
Scallions - thin slice
Cut leeks into 1/2” slices, clean thoroughly
Cook lardons in a Dutch Oven - set aside reserving fat in pot
Add leeks and cook till lightly browned - 15-20 minutes
Add garlic, thyme, bay leaves, salt and pepper - stir and cook 5 minutes
Add potatoes and chicken stock - bring to a boil - reduce to a simmer until potatoes are tender - 20 minutes
Remove bay leaves
Immersion blend to desired consistency - I like it on the chunky side
Stir in 1/3 - 1/2 cup 1/2&1/2
Garnish with lardons and scallions
Serve with a side salad and crusty bread
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