Potato Leek Soup

I just made this (maybe 10 minutes ago) and my kids bowls (and mine) are already empty!  This was really good!  I got the idea from The Kid-Friendly ADHD &Autism Cookbook.  On page 279 they have "Dougs Potato Leek Soup."  I decided to take the idea and put a little spin on it.  This soup was yummy and very nutritious at the same time.  It'll be a nice soup to have on a cold winter day. (Hopefully that winter day is a long while away!)

Ingredients:
2 medium sized organic leeks (make sure you cut off the ends, cut it into 4 sections the long way, and clean thoroughly)
5 small/medium organic potato's
1 medium organic onion
3 medium organic carrots
2 cloves of organic garlic
3 stalks of organic celery
1/2 package of organic GFCFSF bacon (We use Applegate)
Organic chicken stock (I used Imagine, low sodium)
GFCFSF Butter (We use Earths Balance)

Chop all the veggies and bacon into small chunk.  Take a large stainless steel sauce pan and saute the bacon until cooked.  Place on paper towel to drain the excess grease.  Keep the remaining grease from the bacon in the pan and saute the leeks, onion, carrots, celery and garlic.  Once cooked put aside to cool and put the chopped potato's (with the skin on) in the pot with 1 cup of chicken stock.  Cook until soft (add more chicken stock as needed).  While the potato's are cooking, put the cooked veggies in a food processor and pulse (you still want it chunky, not pureed) and place aside.  When the potato's are soft add 1-2 tbsp of butter (your preference as to how much).  Next, put the potato's in the food processor and pureed them.  I then added them back in the pot along with the veggies and bacon and mixed them well.  I then added 2 tbsp of organic unflavored rice protein (just to add more protein), more chicken stock (to reach your desired consistency), fresh ground sea salt and  fresh ground pepper.  Finally stir it all together until it's well combined.  Once warm it is ready to enjoy!