Potato Leek Soup

1. Cook bacon over medium high heat until it begins to crisp.
2. Quarter and thinly slice the white and light green parts of the leek, discarding the dark green top. Add sliced leek to bacon and saute until translucent.
3. Add diced potatoes and season with garlic powder, salt and pepper.
4. Add broth and stir well. Bring to a simmer and cook until potatoes are fork tender.
5. If you prefer a creamier texture (and/or if you don’t mind the extra calories), stir in Greek yogurt just before serving.

This would feed two as a light meal, four as a side or starter and easily doubles or triples.