Based on a recipe from Everyday Dorie: The Way I Cook
This recipe lends itself to variations depending on what's in season.
In a Dutch oven of at least 5-quart capacity, cook bacon slices over medium-low heat for 7 to 8 minutes or until crisp, turning often. Transfer to a plate lined with paper towels, keeping the drippings in the pot. Once the bacon is cooled, break into small pieces to be used as a garnish when serving.
Add leeks, onion, shallot, and garlic to the pot with the bacon drippings. Stir in a pinch of sugar and salt. Reduce the heat to low and cook, uncovered, for about 15 to 20 minutes or until softened and translucent.
Add the broth and potatoes; bring to a boil over high heat. Add the optional seasonal vegetables. Reduce to medium-low heat. Cook, uncovered, for about 20 to 25 minutes until the potatoes are soft. For added thickness, mash some of the potatoes.
If desired, stir in the cream; heat through. Season to taste with salt & pepper. Top with crumbled bacon and fresh herbs. Serve immediately with optional Herb Sauce.
Blend or process until smooth the dill, mint leaves & tarragon leaves along with the chopped garlic and olive oil. Stir in the lemon zest, salt & pepper.
Blend or process until smooth the sage & thyme leaves along with the chopped garlic and olive oil. Stir in the orange zest, salt & pepper.
Spring-Inspired Additions: Asparagus, sweet peas, sugar snap peas, snow peas. Top with chopped fresh tarragon and dill weed.
Summer-Inspired Additions: Zucchini, corn. asparagus, sweet peas, green beans. Top with chopped fresh dill weed and parsley.
Fall & Winter-Inspired Additions: Butternut squash, acorn squash. Top with fresh parsley.