SHOT 1: Peel and chop 4 leeks (wash well!) and 2 potatoes. Sauté in 1 tbsp butter until vegetables are softened. Fry up 4 slices of bacon, blot with paper towel and crumble. Sprinkle into soup.
SHOT 2: Add 1 cup chicken broth or bouillon cube dissolved in water, simmer until vegetables are cooked.
SHOT 3: Add 1 1/2 cups cream (cremeo), 1 cup milk.
SHOT 4: Puree the soup until smooth 
SHOT 5: Garnish as desired. Example shows garnish of cilantro and balsamic vinegar.
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