2 slices bacon (crumbled) save drippings
3 leeks or green onions (chopped)
4 c. chicken broth
6-8 med. potatoes (sliced thin)
2-3 med. carrots (shredded)
1 c. half & half
Instant potatoes

Heat 3 tablespoons bacon drippings; add leeks; cook until tender but not brown. Add chicken broth, potatoes, carrots and cook until potatoes are tender (approximately 25 minutes). Reduce heat and add half & half; stirring often; add enough instant potatoes to thicken soup, salt and pepper to taste. Serves 4-6.