|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.