Instructions: Saute the bacon until crisp - remove it and reserve. Add the chopped leeks to the bacon grease and stir to coat for about 2 minutes, until they take on a little golden color.

Pour in the stock, bring to a boil, and cook over medium heat for 15 minutes.

Remove from heat. Puree, bring to a boil, season to taste, then ladle into bowls and top with crumbled bacon and fresh circles of leek.

Comments: This traditional Welsh leek broth hearkens back to King Cadwalladers defeat of the Saxons in the 5th century; served to 4 as a first course, it will strengthen the heart cords of anyone with Welsh blood.

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