~Hilltop Farm~

4 slices bacon, chopped

3 large leeks, (white and light green parts only) halved lengthwise and sliced thin

2 large russet potatoes, peeled and cut into 1-inch chunks

2 tbs butter

4 cus chicken broth

1 bay leaf

salt and pepper

1/2 cup grated american or cheddar cheese (optional)

1.  Cook bacon in Dutch oven over med-high heat until crisp, about 5 min. Transfer to paper towell-lined plate. Dioscard all but 1 tbs  fat.

2.  Add leeks, potatoes ans butter to empty pot and cook until leeks begin to soften about 5 min. Add broth and bay leaf and bring to boil. Reduce heat to med and simmer until vegetables are tender, about 15 min.

3.  Discard  bay leaf. Using a potato masher, mash until potatoes just begin to brak down and soup is thickened. Stir in bacon (and cheese - optional). Season with salt and pepper. Serve

If the soup is too thick, add hot water or broth to thin it.