4 thickly cut slices turkey bacon
4 leeks, thinly sliced
3 cans (14 oz each) chicken broth
3 pounds Yukon gold potatoes, peeled, cut into 3/4 inch cubes
8 oz. Gruyere cheese, shredded
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons chopped parsley
Cook bacon in a large pot over medium-high heat until crisp; remove and set aside. Place leeks in pot and cook, stirring often, until tender, 7 minutes. Add broth and potatoes and bring to a boil. Cover and cook until potatoes are tender, 10 minutes.
Remove 2 cups of the potatoes with a slotted spoon and place in a food processor along with the Gruyere cheese; puree until mixture is smooth. Stir puree back into soup and cook over low heat, stirring constantly, until cheese is melted, 2 minutes. Do not allow soup to boil! Crumble bacon and stir into soup along with salt, pepper, and parsley.
Makes 10 cups at 5 points each.