Potato Leek Soup

• 1 tbs. bacon fat, butter, or olive oil (bacon fat adds a great flavor)
• 2-3 large leeks, thinly sliced (white and light green parts only)
• 2½ lbs. potatoes, peeled and thinly sliced
• 5 cups broth

Instructions

1. Melt the bacon fat in a large pot.
2. Place the leeks in the pot and sauté over medium heat for 5 minutes. If they start to turn brown, add a tablespoon of water.
3. Add the potatoes and broth. Bring to a boil, and then simmer for 30 minutes.
4. Puree the soup with an immersion blender. Taste it and add a little salt if needed.
5. Serve warm. You can garnish it with croutons, sliced leeks, scallions, chives, bacon bits, and/or other green herbs.