Ingredients

• 1 stick (1/2 cup) unsalted butter
• 1 cup thinly sliced onions
• 2 cup thinly sliced leeks
• 6 cups un-peeled, cubed potatoes
• 4 cups chicken stock
• 2 cups water
• 1 teaspoon salt
• 20 turns freshly ground black pepper
• 1 - 12 oz pkg cooked (very crispy & drained) bacon

Optional sides to place on the table while serving:

• 1/2 cup freshly grated Cheddar cheese
• 1/2 cup chopped fresh chives

Directions

1. Melt the butter in a large heavy pot over low heat.
2. Add the onions and leeks and stir to cover them with butter.
3. Cover the pot and cook slowly to allow the vegetables to "sweat"  for 20 minutes.
4. Add the potatoes, stir them into the butter, cover the pot, and cook over low heat another 15 minutes.
5. Stir in the stock, water, salt, and pepper and bacon.
6. Increase the heat to medium-high and bring the soup to a bubble.
7. Reduce the heat and simmer until the potatoes are tender, 20 to 30 minutes.
8. Puree about half the soup,
9. In a food processor, blender or hand food processor.
10. If you use the food processor or blender, you might have to do this in batches.
11. This gives the soup it's lighter color and thickness.
12. Heat thoroughly.

I like to make soups the day before a party.  I cool to room temperature, then place in the refrigerator.  Then before I place in the crock pot the next day, I skim off the fat that has settled on top of the soup.) Serve garnished with Cheddar cheese and chives.