2-3 leeks, cleaned and dark green sections removed
2 tablespoons unsalted butter
Heavy pinch kosher salt, plus additional for seasoning
14 ounces, approximately 3 small, potatoes, peeled and diced small
1 quart low sodium chicken broth
1 pint light cream
3 slices of cooked turkey bacon, chopped
Salt & pepper to taste
Chop the leeks into small pieces.
In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 15 minutes.
Add the potatoes and the chicken broth broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes. Add in the light cream at the end.