Equipment Needed

Thick bottomed pot, knife and chopping board, spatula, grater and wooden spoon


Wash and slice the  leak in to half-inch pieces. Wash, peel and dice five of the potatoes into 1/2" pieces. Grate the remaining potato. Dice the bacon into 1"inch pieces and place into a pot.

Saute the bacon until it is 75% cooked, then add the leeks and continue to cook for an additional minute.

Add the diced potatoes, the grated potato and the chicken stock and liberally season with salt and pepper.

Cook the soup for 20-30 minutes or until the potatoes are tender. Add 10% cream, mix thoroughly and the dish is ready to serve.