In a large pot over medium-high heat, cook bacon until crispy, remove from pan and place on a paper towel to drain. In the rendered fat, cook the leeks, onion and garlic over medium heat. Season with a little salt and pepper. Cook until translucent,
about 20 minutes.
Add in the potatoes and the chicken broth and bring to a boil. Once the soup is to a boil, reduce heat to medium-low and let simmer, uncovered, for about 20 minutes or until the potatoes are softened. To give the soup a little thickness, you can mash some of the potatoes once they are soft. Add in heavy cream and other desired toppings.
Serve with a glass of your favorite Kiepersol wine, we suggest the Texas Syrah! You can make this soup according to the seasons as well. In summer, add in some fresh corn, zucchini or any other summer vegetable. In fall, add in cubed butternut squash to make it a hearty dish! During the winter, serve with some crusty bread to dip. Enjoy!
4 slices of bacon, diced
2 leeks, cut in half then sliced thinly, rinsed and dried
1 medium white onion, cut in half and sliced thinly
3 tbsp minced garlic
1 lb yellow potatoes, peeled and diced into bite size pieces
5 cups chicken or vegetable broth salt and pepper to taste
1/2 cup heavy cream, optional
cheddar cheese, optional
sour cream, optional