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4 slices bacon, chopped
3 large leeks, (white and light green parts only) halved lengthwise and sliced thin
2 large Yukon Gold or other medium starch potatoes, peeled and cut into 1-inch chunks
2 tbs butter
4 cups chicken broth
1 bay leaf
salt and pepper
1/2 cup grated american or cheddar cheese (optional)
1. Cook bacon in Dutch oven over med-high heat until crisp, about 5 min. Transfer to paper towell-lined plate. Discard all but 1 Tbs fat.
2. Add leeks, potatoes ans butter to empty pot and cook until leeks begin to soften about 5 min. Add broth and bay leaf and bring to boil. Reduce heat to med and simmer until vegetables are tender, about 15 min.
3. Discard bay leaf. Using a potato masher, mash until potatoes just begin to brake down and soup is thickened. Stir in bacon (and cheese - optional). Season with salt and pepper. Serve
If the soup is too thick, add hot water or broth to thin it.