Common Cuisine |

• 3 Tbsp olive oil
• 3 cups sliced leeks, white and green parts
• 1 tsp minced garlic
• 6 cups chicken broth
• 1½ lbs potatoes, peeled and chunked
• salt and pepper
• 1/3 cup chopped fresh parsley
• 3 slices bacon, cooked crisp and crumbled (optional)

In soup pot, saute leeks in butter until tender; add garlic and cook 30 seconds. Add broth and potatoes. Cover and simmer 30 minutes, until vegetables are tender.

Remove from heat. Puree soup until smooth. Season to taste with salt and pepper. Ladle into soup bowls and garnish with parsley and crumbled bacon.

Serves 4 to 6