Potato Leek Soup

1/4 pound raw bacon, finely chopped
2-4 Tablespoons butter
3 leeks, white parts and 3 inches of green, chopped in 1-inch sections, rinsed well
1/3 cup flour
4 cups red potatoes, diced and peeled or not peeled
3 cups strong chicken stock or 3 chicken bouillon cubes + 3 cups of water
1/4 teaspoon pepper
3 cups half & half

1. In Dutch oven, cook the bacon in the butter until done. Add leeks and cook 15-20 minutes until leeks are soft but not browned. Sprinkle flour over leeks and stir to coat evenly; cook until flour dissolves, about 2 minutes. Increase heat to high; whisking constantly, gradually add stock. Add potatoes; cover and bring to boil. Reduce heat to medium-low and simmer, covered, until potatoes are almost tender, 5 to 7 minutes. Add half & half. Remove from heat and let stand 15 minutes. Can be served pureed or not.

Adapted from Rosine's Cuisine by Renee Davi