This soup recipe yields 6 servings. Add a tossed salad and a slice of crusty bread for a finished meal.

• 4 slices bacon
• 2 large leeks, white part only, cleaned, thinly sliced
• 1 medium onion, diced
• 2 Tbs butter
• 1 Tbs olive oil
• 3 Tbs flour
• 3 cups chicken broth
• 2 cups diced potatoes
• 2 cups half-and-half or whole milk
• 1 Tbs fresh chopped parsley
• salt and pepper, to taste
• fresh chopped parsley or thinly sliced green onion tops

Cook bacon in a large saucepan over medium heat until almost crisp; remove to paper towels and crumble. Set aside. Pour off all but 1 teaspoon of the drippings off. Add leeks and diced onion along with butter and oil.

Cook the mixture, stirring, until leeks are tender, about 10 minutes. Sprinkle flour over the onion mixture and blend in. Stir in chicken broth and potatoes. Cook stirring, until thickened. Cover and simmer over low heat until potatoes are tender, about 15 minutes, stirring occasionally. Stir in half-and-half or cream and heat through. Add the chopped parsley and salt and pepper to taste. Garnish with the crumbled bacon and fresh chopped parsley or thinly sliced green onion tops.

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