Potato leek soup truly satisfies and nourishes on those rainy, cold and wet days of autumn and winter (and spring and summer if you live where I live). I love the way the smoky, salty bacon pairs with the gentle and subtle flavors of potato and milk while the fragrant aroma of fresh dill brings it all together with a touch of greenery. So for those of you too busy enjoying your lemonades to appreciate a good potato leek soup recipe in the middle of June – just you wait. When the sunshine wanes and the weather goes awry in your neck of the woods, you’ll be back. I promise.
4ozbacon(fried and crumbled with fat reserved)
4leeks(rinsed well with white and light green parts sliced very thinly)