Potato and Leek Soup with Bacon

As winter has passed and spring is upon us, I can't help but lament the inevitable end of soup season. So, while we're still getting a few cool days here in Southern California, I'd like to present a delicious, and quick, soul-soothing soup.

Potato and Leek Soup with Crumbled Bacon

3 slices of bacon, cut into strips
olive oil
5 large leeks, sliced (white and light green parts only)
2 russet potatoes, peeled and cubed
1 quart low-sodium chicken stock
1/4 cup cream or half-and-half (optional)
2 tbsp butter (optional)
salt and pepper

In a large dutch oven, cook the bacon over medium heat until browned. Remove and set aside. Add 1 tbsp of olive oil to the dutch oven and add the sliced leeks. Cook until soft and caramelized, stirring frequently, approximately 10 minutes. Add chicken stock and potatoes and bring to a boil. Reduce the heat and allow to simmer until the potatoes are tender, approximately 15 minutes. Using an emulsion blender (or working in batches using a food processor/blender), puree the contents of the dutch oven until smooth. Add the cream and butter. Stir until the butter is melted. Season with salt and pepper to taste.

Serve up the soup with crumbled bacon on top. I had mine with a nice, big piece of crusty bread and green salad.

Bon appetit!