Ingredients:
2 1/2 lbs small red potatoes
1 leeks, trimmed of rough tops
4 slices of thick smokey bacon, chopped or 1/4 cup bacon bits
1 cup chicken broth
1 ripe tomatoes, seeded and chopped
salt and pepper
1 cup sour cream, to pass at the table
Directions:
Cut larger potatoes in half, leave very small ones whole and place in pot.
Cover with water, bring to a boil and cook 12-15 minutes until potatotes are tender.
Cut leek in half lengthwise and chop into 1/2″ pieces.
Place in sink full of water and separate pieces to release all dirt, drain in a colander.
Saute bacon until crisp and without draining, add leaks and saute until tender.
If you are using bacon bits instead of bacon add them in Step 9 and saute the leeks in 1/4 cup broth.
Drain potatoes, smash them in their skins with a potato masher.
Add chicken broth and blend thoroughly.
Add bacon (or bacon bits), leeks and tomatoes and blend.
Salt and pepper to taste.
Serve warm and pass sour cream.
Servings: 4-6
Time preparation: 15 min.
Time total: 30 min.