Ingredients

Scale

3 medium potatoes, cooked, peeled & chopped (about 1 lb)
2 leeks
3 slices of lean bacon
1 Tablespoon flour (use gluten free flour, or just skip the flour for a GF soup)
1/4 cup dry white wine
2 cups chicken broth
1 bay leaf
2/3 cup fat free half & half or milk
1/3 cup shredded sharp provolone cheese
2 oz. light cream cheese
Salt & fresh-ground black pepper, to taste

Instructions

Cook up the potatoes (boil or bake, either is fine). Remove the skins if you didn’t remove them before cooking.
Peel the outer layer off the leeks, then cut off the tops and slice horizontally. If there is any sand in the leeks, rinse it off, then slice very thin. You should have about 1 cup of leeks.
Heat a medium saucepan over medium heat and cook the bacon till crispy. Put the bacon on a clean towel to drain off the fat, then pour the bacon fat out of the pan, leaving just a tiny coating of bacon fat in the pan. Add the leeks and saute for just a couple minutes until they are wilted. Sprinkle with flour, stir to coat the leeks, then add the potatoes, wine, chicken broth and bay leaf and bring to a boil, then reduce to a simmer. Cook for about 5 – 10 minutes or until the soup is thickened.
Remove from heat and stir in the half & half and cheeses. Add 1 slice of cooked bacon, then use an immersion blender (or regular blender but let the soup cool first) to blend the soup until it’s smooth.
Garnish with shredded cheese and crumbled bacon.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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