4-5 slices lean bacon, in 1/4 inch strips
2 lbs leeks, cut into 1/4 inch strips
2.5 lbs. small red skin potatoes, cubed
1 1/2 quarts chicken stock or water (or a combination of the two)
Brown bacon in a 5 quart pot. Stir frequently then add leeks when bacon has browned. Continue to stir and cook 10 minutes or until leeks are soft. Add potatoes and broth/water. Simmer for about 30 minutes, stirring occasionally. Remove from heat. Carefully whisk soup until it is the desired consistency. Serve immediately.