1-2 cups milk (may substitute water, broth, or milk alternatives)
Directions
In a large, heavy bottomed soup pot, cook the bacon until crisp. Remove and set aside for topping, leaving 1-2 Tbsp of bacon grease in the pot.
Sauté chopped leeks until soft and translucent (about 5 minutes), scraping the brown bits from the bacon off the bottom of the pan. Add minced garlic to sauté for another minute until fragrant.
Next add the peeled and chopped potatoes, salt, pepper, and chicken stock. Bring to a simmer and cook for about 25 minutes, or until potatoes are soft and fork tender.
Using an immersion blender, puree the soup to a smooth consistency. Add milk (or alternative substitute) to achieve the desired thickness and creaminess that you want. Adjust seasonings as necessary.
Garnish with chopped bacon, green onions, and tabasco.
