Ingredients

• 4-5 slices bacon-cut into 2″ pieces
• 1 lb. link sausage-cut in half and then, 1/2″ pieces
• 3 leeks-chopped
• 2 garlic cloves-minced
• 2 large Russet potatoes-peeled and chunked
• 1-15 oz can creamed corn
• 1 qt chicken broth
• 2 TBSP flour
• 1 1/2 c. half & half
• 2 bay leaves
• salt & pepper

Instructions

1. In a dutch oven or soup pot, fry bacon pieces until crisp. Remove bacon, but reserve the bacon fat.
2. Add sausage and when it begins to brown, add leeks, garlic, and potatoes. Saute 3-4 minutes.
3. Add broth, creamed corn, and bay leaves. Bring to a boil, reduce heat, cover, and simmer until potatoes are ALMOST tender.
4. In a measuring cup, create a slurry of flour and half & half. Slowly add slurry to simmering soup, while stirring.
5. Soup will begin to thicken. Allow to simmer on medium-low for 5-7 minutes or until all flavors have married.
6. Serve hot with shredded cheese and a hot roll.