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In Dutch Oven or large pot melt butter and crisp bacon.
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Once brown on edges, remove bacon and set aside.
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Add leeks, carrots, salt, thyme and pepper to butter/bacon grease and cook until softened (approx. 8 minutes).
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Add white wine and cook 1 minute.
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Add potatoes, chicken stock and bring to a boil.
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Reduce heat, cover and simmer until potatoes are tender and flavours are blended (approx. 20 minutes). Add dash of Tabasco and cook one more minute.
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Remove from heat and allow to cool.
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Once cool, add in batches to blender and puree until smooth.
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Return soup to a clean pot and reheat on low until ready to serve.
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Sprinkle with crumbled bacon (and/or grated cheese and parsley)