Here's my recipe. If you don't have leeks, just use a large onion instead of the medium. I usually leave out the cream cheese...it's up to you. The soup's pretty rich as it is.
CONNIE'S POTATO SOUP
6 thick slices of bacon, chopped
1 medium onion, chopped
3 leeks, white part only, sliced thin
6 cloves garlic, minced
approx. 1/4 cup flour
4 cups chicken broth
2 cups milk
6 medium Yukon Gold or russet potatoes, peeled and chopped in bite-size pieces
2 tbl salt
white or black pepper to taste
2 tbl chopped Italian parsley
4 oz cream cheese, cubed (opt)
Sweat chopped bacon slowly in a soup pot over medium heat. When it's beginning to crisp, add onions and cook a few minutes. Then add leeks and garlic, and continue to cook until vegies are tender. Add flour and turn heat up to med/high. Cook and stir a few minutes until flour browns a bit, then deglaze with the chicken broth. When soup begins to thicken, add milk, potatoes, Italian parsley, salt and pepper. Cook till potatoes are tender, re-season, then add cream cheese and stir till melted.
We get by with a little help from our friends