This is what happens on days when I do 37,305 loads of laundry, clean Nicky’s room, my room, the bathroom…… Time to find whatever we have stashed away, lying around or what is “about to turn” (thank you Waiting). Almost time for dinner and I have to figure something out! Grab 2 slices of bacon, one leek, a half of a small onion, 4 medium cloves of garlic, one can of College Inn chicken broth, and 4 small-medium sized potatoes.
First, render the bacon until it’s crispy, take it out and add a little more canola oil, maybe a half a tablespoon or so. Add the leeks and onions and saute those bad boys until soft and translucent. Add the garlic and saute until you can really smell it then add the chicken broth, 2 cups of hot water and potatoes, boil until the potatoes are nice and soft.
Once the potatoes are nice and soft add 1 cup of milk and 1 cup of half & half that have been heated! You don’t want to stop your cooking process! Bring this to a boil, put heat on low and puree soup (I used a hand or immersion blender, you can use a regular ole blender) until it’s nice and smooth. Keep warm. We served this soup with grated cheese and a small dollop of sour cream.