Potato and Leek Soup with Bacon

This potato and leek soup provides the perfect meal: it's warm, soothing, smooth and tasty. It leaves you very fulfilled, it's easy to make and it doesn't require too many ingredients to make. Here we add some bacon to make it a little bit different and give it some body. Bacon is a nice addition since it provides good flavor and some good fat.

Large batch (about 8-10 servings)

Ingredients:

• 5 lbs of winter potatoes (baking potatoes, King Edward or similar...) peeled and cut in pieces
• 3 large leeks, rinsed and cut
• 8 slices of bacon
• 2 quarts of water
• 4 bullion cubes (I used Knorr's chicken bullion)
• 1 cup of half-and-half
• 1/2 cup of dry Vermouth
• Juice of 1/2 lemon
• 2 tbsp of fresh, chopped sage
• 1 tbsp of Balsamic Vinegar
• Black Pepper

Method:

Cut bacon in small pieces and cook until crispy in a large pot. Remove about half of the fat. Add potatoes and leeks and cook for a few minutes. Add water and bullion cubes. Cover with a lid and let boil until the potatoes are soft, about 20 min. Take about 3 cups of soup out and blend in a blender until smooth. Place back in the pot, add half-and-half, dry vermouth and lemon juice. Let simmer for a few minutes. Add balsamic vinegar, pepper and taste. Season if needed, else add the fresh sage and serve.