3 large leeks, white and light green parts chopped, soaked
1 lb Yukon gold potatoes, peeled and cubed
4 cups low-sodium chicken stock
½ cup sour cream
½ – 1 tsp Sriracha hot sauce
Salt and pepper, to taste
4 slices thick cut bacon, browned and crumbled
Heat the olive oil in a Dutch oven. Add the leeks and saute, stirring occasionally, for 8-10 minutes, until softened. Add the potatoes to the pot, stir well. Pour in the chicken stock and cover. Cook over medium heat for 20-25 minutes, until the potatoes are tender.
Remove the lid from the Dutch oven and use an immersion blender to blend the soup until smooth. Stir in the sour cream and hot sauce. Taste, and season with salt and pepper as desired. Stir in the bacon and serve immediately.
Recipe by Sarah's Cucina Bella at http://sarahscucinabella.com/2015/03/07/creamy-potato-leek-soup-with-bacon/