|1 cup Leeks • Washed & Sliced|
|2 tbsp Bacon drippings|
|1 tbsp Butter|
|1 qt Cold chicken stock|
|1 Bay leaf|
|1 tbsp Tomato paste|
|2 Potatoes - medium • diced|
|1/2 Onion - small • finely chopped|
|1 whole Celery stalk|
|1/2 tsp Kosher salt|
|1 cup Thin white sauce|
Cook leeks in drippings and butter over medium heat until soft but not browned, approx 5 minutes.
Add chicken stock, bay leaf and tomato paste. Reduce heat to low and simmer, covered for 20 minutes.
Add remaining vegetables and salt. bring to a soft boil and cook until potatoes are soft. Add white sauce slowly and heat thoroughly. Adjust consistency with chicken stock or water as needed.