Welsh Leek and Potato Soup

Peel potatoes and dice into 1/2-inch cubes.

In a 3 1/2 to 4-quart saucepan fry bacon in butter until golden crisp; add garlic and onion and cook over medium-low heat, stirring, until onion is tender. Add potato and leeks and cook, stirring occasionally, 2 minutes. Stir in broth and simmer, uncovered, 15 minutes, or until potato is very tender.

If desired, in a blender purée soup in batches until smooth (Caution! Hot liquids create steam which will blow the top off the blender! Be sure to securely hold blender lid down!), and transfer to another saucepan.

Stir in cream, parsley, and season with salt and pepper to taste and heat over medium heat, stirring occasionally, until hot.