2 Tbsp. butter or ghee
2 medium leeks, white and light-green parts, sliced thin
1 Tbsp. fresh thyme leaves
1 lb. English-style bacon, chopped
3 carrots, peeled and chopped
4 medium potatoes, peeled and chopped into ½-inch pieces
1½ quarts chicken bone broth
2 Tbsp. chopped chives
Melt the butter in a heavy stock pot over medium. When it foams and froths, toss in the sliced leeks (save the rest of the leeks for flavoring stock) and fry them in the butter until they soften and become translucent. Stir in thyme and bacon, and continue cooking until the bacon renders its fat and is cooked through, about 6 minutes.
Dump the carrots and potatoes into the pot, stir in the broth and simmer, covered, until the vegetables become tender in the heat of the soup, about 40 minutes.
Ladle the soup into bowls, top with chopped chives and serve.
We thank nourishedkitchen.com for this recipe.
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