Creamy Potato Leek Soup (with Bacon)

In a dutch oven, over medium-high heat, cook the bacon, then add the onion and leeks.

Cook until tender (about 5 minutes).

Add the garlic, cook a further 30 seconds.

Add the potatoes and broth, and bring to a boil.

Reduce the heat to medium, and let simmer until the potatoes are tender (about 10-15 mins).

Either use a masher, an immersion blender, or a blender to roughly blend (you don’t want puree it fully, chunks are good!)

Stir in the pepper and the half & half.