Bacon and Leek Potato Bisque

This tasty and full soup made in Canada is worth all the hassle with finding the ingredients

Ingredients

• 8 slices bacon
• 2 leeks, sliced (use mostly white)
• 1 lb butter
• 1 cup flour
• 1 qt water
• 1 tbsp chicken base (Minor's) or bouillon cubes (2-3)
• 4 small potatoes, peeled and diced
• 1 pt heavy cream
• salt to taste
• white pepper to taste
• dash of nutmeg

Directions

1. Sauté bacon and leeks in a stockpot. Pour off half the bacon grease, and add butter until butter melts.
2. Add flour, and cook for 2 minutes. Stir in water, chicken base, potatoes, and cream.
3. Add salt, white pepper, and nutmeg to taste.
4. Bake at 325 °F until potatoes are tender.
5. Remove from oven, and cool slightly. Puree mixture until smooth.