large, deep skillet (for sauteeing)
soup pot (should hold at least 3 quarts)
potato masher (or similar)
3 (14.5oz) cans of chicken broth
4oz olive oil
7-8 gold potatoes, cleaned and diced
3-4 leeks, sliced, cleaned, and diced
1 (10.75oz) can of Campbell's Cream of Celery (or Chicken, Asparagus, Mushroom, your choice)
10oz of milk (at least 2% fat or more)
salt to taste
pepper to taste
6 strips of bacon, cooked crisp, and crumbled (optional)
Use 3 leeks if you like to use some of the light green portions, 4 if you prefer to only use the white portions. Cut the bulb and roots off, cut the darker green portions off. Peel off the outer skin of the remaining stalk, then rinse. Cut the stalk lengthwise, then rinse the top underneath a cold tap, making sure to clear out any dirt between the layers. Then cut into small slices, and set aside.
Clean potatoes, cut out any eyes. If you're using russets instead, then peel them. Otherwise, keep the skin on. Dice the potatoes into small cubes.
Sautee potatoes in olive oil until they're starting to get tender. Put the potatoes in the soup pot, save the olive oil for cooking the leeks.
Sautee leeks until they're starting to get tender, then add them to the soup pot.
Add the 3 cans of broth, making sure that the potatoes and leeks are covered.
Bring pot to a boil, then simmer covered for 10-15 minutes until potatoes are tender.
Use the potato masher to get the potatoes to desired consistency, then add the Cream of Whatever (hopefully that's not what it actually says on the can), and the milk.
Add the bacon if you wish. Use the masher to make sure everything's mixed in evenly. Salt and pepper to taste.
It's delicious! I eat it with Ritz crackers, but home-made bread or Italian bread would go great as well.