In article . com>,
rosie > wrote:
>Jill, I make mine almost the same way, but I do put a bit of butter in
>the pan and cook the thinly sliced leeks first.It is really good.

Same here, but I don't add the cream, and use less liquid
(chicken stock) for thickness. One day I may try it with
the cream, but I really like it without. (What I've had
in restaurants is no doubt done with cream, and I like
mine better than that.)

With bacon, on the other hand... mmmmmmmmmmmmm!! Maybe use
the bacon fat to pre-cook the leeks....

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