Creamy Potato and Leek Soup

It's ridiculous how delicious this soup is! Everything melds together perfectly to make one delicious concoction. We've had some chilly Spring evenings and soup really hits the spot. You can serve with shredded cheese on top, but really I think it's perfect as it is. I included a video on how to prepare leeks if you've never done it before. Serve with crusty bread. Serves 6.

Creamy Potato and Leek Soup

9 medium potatoes, peeled and cut into 1" cubes
5 c reduced sodium chicken broth
2 sprigs of fresh thyme, optional
1/2 lb to 1 lb package bacon, cut into 1" squares
3 leeks, cut into 1/2" inch slices*
4 cloves garlic, minced
1 1/2 c milk, half-and-half or heavy cream

1. In a large soup pot, bring potatoes and chicken broth to a boil; reduce heat to medium and simmer. Add sprigs of thyme, if using.
2. Meanwhile, in large skillet cook bacon over medium-high heat until evenly browned. Remove with slotted spoon to plate covered in double paper towels. Reserve 2 to 3 Tbsp of bacon grease and drain the rest. Return to burner and add leeks and garlic to bacon grease; cook, stirring frequently, 8 to 10 minutes.
3. Stir bacon, fried leeks and milk or cream into potatoes. If potatoes are done (fork enters and exits easily), remove pan from heat, discard thyme sprigs and serve hot.

* leeks can be a little tricky, but they're so delicious--milder than green onions--and healthy. To find out how to prepare the leeks, watch this video: