Title: Bacon & leek potato bisque
 Categories: Soups, Cajun, Canadian
      Yield: 6 Servings
 
      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. Source: Chef Derrick Trotter, printed in Cajun Revelation,
  sent to me from Cookie.Lady in the Old Cookbooks Looking for a New
  Home swap. MM: Lyn.