Potato-Leak Soup Recipe from Food Network Magazine.

Ingredients

• 4 tablespoons unsalted butter
• 1 bunch leeks (white and light green parts only), thinly sliced and rinsed well
• 1 onion, sliced
• 2 russet potatoes (about 1 pound), peeled and sliced
• tap here
• 3 cloves garlic, minced
• Kosher salt and freshly ground pepper
• 4 cups low-sodium chicken broth
• 1 bay leaf
• 1/2 cup heavy cream
• 2 slices thick-cut bacon, chopped

Directions

1. Sauté the Vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the leeks and onion, cooking for about 5 minutes until softened. Add the potatoes, garlic, 1 teaspoon salt, and pepper. Stir and cook for 2 minutes until well coated.
2. Simmer the Soup: Add 3 cups water, chicken broth, and bay leaf. Bring to a boil, then reduce to a simmer. Cook for 15 minutes or until the potatoes are very tender. Remove the bay leaf.
3. Blend the Soup: Working in batches, blend the soup until smooth. Return to the pot, stir in the cream, and adjust the seasoning with salt and pepper. Keep the soup warm over low heat.
4. Cook the Bacon and Pierogi: In a nonstick skillet, cook the bacon over medium heat until crisp, about 7 minutes. Transfer to paper towels. In the same skillet, cook the pierogi, flipping halfway, until golden and heated through about 5 minutes.
5. Serve: Ladle the soup into bowls and top each with pierogi, bacon, and chives. Serve warm.