4 oz. bacon, fried and crumbled, with the fat/grease reserved (I used Applegate Sunday Bacon)
4 leeks, rinsed with the white and green parts sliced very thin
1 lb. cubed potatoes
1 qt. chicken broth (I used vegetable broth. Or you can find ‘no chicken broth’ by Imagine)
2 bay leaves
2 C. whole milk (I used Horizon organic 1% milk)
1 bunch fresh, chopped dill
sea salt and pepper
Cook bacon and crumble.
In a soup pot, heat the reserved bacon fat over medium heat and add the leeks. Fry until they begin to soften and release their aroma – about 5-6 minutes. Add the broth and potatoes and cover. Cook over medium heat until the potatoes are soft – about 30 minutes.
Remove from the heat and add the milk. As you stir the milk, add the dill and bay leaves. Season with salt and pepper. Add the bacon crumbles on top to serve. Enjoy! 🙂
(I have no idea where I found this recipe. It is probably on pinterest and can be traced back to where I found it, so at this time, I have no idea who to give the credit to.)