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Bacon and Leek Potato Bisque

8 sl Bacon
2 Leeks, sliced (use mostly white)
1 lb Butter
1 c Flour
1 qt Water
1 tb Chicken base (Minor's) or bouillon cubes (2-3)
4 sm Potatoes, peeled and diced
1 pt Heavy cream
Salt to taste
White pepper to taste
Dash of nutmeg

Saute bacon and leeks in a stockpot. Pour off half the bacon grease, and add butter until butter melts. Add flour, and cook for 2 minutes. Stir in water, chicken base, potatoes, and cream. Add salt, white pepper, and nutmeg to taste. bake at 325F until potatoes are tender. Remoe from oven, and cool slightly. Puree mixture until smooth.

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