Leek and Potato Soup

5 strips bacon, chopped
1 onion, diced
3 cloves garlic, minced
5 cups leeks, thinly sliced
3 large potatoes, peeled and diced
8 cups chicken stock
Salt and pepper
Parsley, chopped (optional)

In a large saucepan, brown bacon over high heat. Drain excess drippings from pan.
Return bacon to pan and add onions, garlic and leeks. Turn down heat to medium-high and saute until vegetables are soft.
Add potatoes and stock. Bring to a boil then simmer for 25 minutes until potatoes are tender.
Season with salt and pepper. Garnish with parsley.

Makes 6 hearty servings