Spring onions, a Louisiana staple, stand in for the leeks. This rustic French soup is simple, classic, and totally delicious!
Cook bacon in a 5 to 6 quart heavy soup pot over medium heat, stirring frequently until crisp.
Add the leeks/Spring onions and cook, stirring once or twice, for 5 minutes to wilt.
Add the potatoes, salt, pepper, and 5 cups water.
Stir and bring the soup to a boil over high heat.
Reduce the heat to medium and cook for 15 minutes, or until potatoes are tender.
Smash some of the potatoes with a heavy spoon against the side of the pot to break up the chunks. Add a bit more water if soup is too thick , OR allow the liquid to cook down a bit longer if a thicker consistency is desired.
Ladle the soup into bowls and serve (add a green salad and/or crusty bread and you have a market-fresh meal in minutes!)
*Cut off and discard roots of leeks. Cut off all but 3 inches of tough green top leaves, discarding tops (great in stocks! If using Spring onions, you can use all of the green since they are tender). Cut leeks lengthwise from end to end, then cut crosswise into ¼ inch half- rings. Rinse well, and drain.
Makes 4 servings