Roasted Yukon Potato and Leek Soup

4 cups roasted Yukon Gold potatoes

2 quarts chicken stock

3 T olive oil

1 cup diced smoked bacon, raw

1 bunch leeks (3 or 4) cleaned, diced, whites only

1 sweet onion, diced

1 tsp brown caraway seed

salt and white pepper to taste

heavy cream

Quarter the potatoes, and toss with olive oil, minced fresh garlic, salt, pepper and fresh thyme.  Roast in 375 degree oven until soft.

Heat 3 T olive oil in stock pot and render bacon until almost crisp.  Add leeks and onion, and cook until translucent.  Add caraway seed and cook an additional 3 or 4 minutes.  Add stock and potatoes, increase heat, and bring to boil.  Then reduce to simmer and cook for 20 minutes.

Remove mixture and allow to cool to below 100 degrees F.  (This is to avoid ruining the rubber gasket in your blender.)  Blend the mixture in small batches until smooth.

Reheat and adjust consistency with cream or stock if particularly thick.  Season to taste with salt and pepper.