Somehow when I use the local “sibuyas dahon” for this  recipe, it does not come out as “sabroso”  as when I use the big , fat leeks  from  Baguio.


3 cups leeks  (slice up to mid-portion of leaves only)
3 rashers of bacon (sliced and chopped finely)
¼ stick REAL butter (please do not substitute with margarine)
5 cups chicken or beef stock
1 Knorr cube  (chicken or beef) ;  salt & pepper
1 cup potatoe flakes (instant mashed potatoes)
1 cup heavy cream

PROCEDURE:

1.)    Heat up “cacerola” and melt butter over low fire. Throw in  bacon and move around until aroma fills the kitchen. Add your leeks and Knorr cube. Throw in soup stock and bring to a boil.

2.)    Season with salt and pepper to your taste.  Simmer for another 20 minutes over low fire.  Stir in slowly the potatoe flakes.

3.)    Add the heavy cream, while stirring.  Adjust seasoning at this point and turn off fire.

TIPS:
-          Soup should be slightly thick in consistency because of the potatoe flakes.
-          Serve with bread sticks or your favorite UNFLAVORED crackers.
-          Using  Lola’s old soup tureen (the type with an ornate cover)  will do justice to this old  soup  recipe!  Bring it out and use it.
 
Enjoy  your  Sopa  de  Puerros,  and  a  big  hug  from  the  Red  Hot  Mama !!!