Potato Leek Soup

One of my favorites from my journey to Ireland

20 Baby Potatoes, cut into quarters

3 Leeks, Chopped

4 TBSP Butter

4 Garlic Cloves, Minced

2 Stalks Celery, Chopped

8 Slices of Bacon, Cooked and chopped

4 Cups Chicken Broth

2 Cups Water

3/4 Cup Heavy Cream

Sea Salt

Black Pepper

Chives or Green Onions, optional for garnish

In a large Pot, Melt the butter. Saute the Garlic, Leeks and Celery for about 4 minutes. Slowly add the Chicken Broth and Water. Add the potatoes and bring to a boil. Cook for 15 minutes. In a blender, blend 1/2  of the soup into a puree. Add back to the pot. Pour in the heavy cream and bring to a simmer for 5 minutes. Add Salt and Pepper to taste. Garnish with Bacon and Green Onions.