1. In a casserole dish, cook the bacon, uncovered, in the microwave until it's brown and crisp (4-5 minutes). 2. Discard all but 2 tablespoons of the bacon drippings. 3. Wash the leeks very carefully under cold water to remove sand or dirt; then slice crosswise into 1/2-inch rounds, using all of the white parts and as much of the green parts as are smooth and tender (cut off and discard the tough, stringy end). 4. In a large casserole dish, combine the bacon, 2 tablespoons bacon drippings, onion, carrots, celery, leeks, potatoes, garlic, parsley, salt, pepper, wine, 1 cup chicken broth, and cook, covered, in the microwave until the vegetables are tender (15-20 minutes), stirring occasionally to prevent sticking. 5. Add the cream and remaining 2 cups chicken broth; heat to a simmer. 6. Serve as is or blend in a blender until smooth. 7. (Traditionally this isn't a thick soup, but if you like your soup thicker mix 2 tablespoons flour into a little water and mix into the soup when you add the cream). ---------------------------------------------------------------------------
Nutrition
Ingredients
