3-4mediumpotatoespeeled and chopped into 1" chunks
3 1/2 cupschicken stock
Black pepperto taste
To prepare leeks, cut off dark green tops and slice in half vertically and run under water to remove dirt/sand. Chop into 1/2-1" pieces.
In a large pot on medium heat, add the bacon and cook until browned. Add leeks and stir until the leeks are soft and translucent.
Add chicken stock, cumin and black pepper. Bring to a boil. Once boiled, add the potatoes and cook until they are tender, about 15 minutes.
With an immersion blender, blend until potatoes, leeks and bacon are liquified. If you don't have an immersion blender, wait until the soup is cool and you can place it in a blender to reach desired consistency.