New Jersey White Sweet Potato Chowder

Yield: 2 quarts; 6 servings

4 thick slices of good bacon, coarsely chopped
4 tbs unsalter butter
4 large leeks, white parts only, well washed and thinly sliced
(about 3 cups sliced)
2 lbs white fleshed New Jersey grown sweet potatoes (3 large potatoes), peeled and cut into 1-inch dice
1 tsp fine sea salt
4 cups chicken stock
2 1/2 cups light cream or whole milk
fresh chives or scallions for garnish, minced

Saute the bacon in a large, heavy-bottomed soup pot until crisp.
Transfer the bacon using a slotted spoon to a plate lined with paper toweling. Remove and discard all but 1 teaspoon of the bacon fat from the pot.
Add the butter and leeks and saute over medium-high heat until fragrant and limp, about 5 minutes. Stir in the potatoes, sprinkle with the salt and continue to saute for another minute or two. Add the stock (the potatoes should be just covered) and bring to a simmer. Reduce the heat to low, cover and simmer until the potatoes are tender, about 20 minutes.
Remove the cover and stir the soup. Add in the cream and reserved crisped bacon. Season to taste with additional salt and plently of freshly ground black pepper. Serve hot bowls of chowder topped with a handful of fresh chives or scallions.