6 large Yukon gold potatoes (Any potato will work)
2 bunches of leeks (or 3 large Vidalia onions)
1 quart of chicken (or vegetable) broth
1 Knorr® Chicken Bouillon
2 tablespoons butter
½ cup heavy cream (or a turn of the pan)
½ teaspoon salt
½ teaspoon black pepper
Dutch oven or stockpot
Ladle for serving
Peel and rinse potatoes. Cut into 1-inch cubes and place in a Dutch oven. Trim (remove) roots and dark green tops of the leeks. Thinly slice leeks into ringlets and rinse thoroughly before adding to Dutch oven. Add chicken broth and crushed chicken bouillon. Bring to boil then cover with the lid and reduce to a simmer until all vegetables are fork-tender. (About 20 to 30 minutes). Carefully blend with an immersion blender on low until smooth (Keep blender close to the bottom of the Dutch oven to ensure hot soup does not splash up and burn you). Add butter, cream and salt and pepper to taste.
Garnish with chives and crispy bacon bits.