As the weather and the falling leaves turn crisp we naturally start to think of meals that are warm and comforting. Nothing fills that order better than a warm and hearty soup. Not only are soups a budget stretcher, but they are not as difficult to prepare as you may think. While canned soups may be a tempting convenience they are often loaded with sodium. I guarantee that the soup recipes that I am going to introduce you to will be so tasty that you will find yourself not be able to crack open that canned soup again. The first soup in this series is a creamy potato leek soup. I like to make it completely creamy, but if you prefer some potato chunks you can make it to your liking. In a large pot brown about a half of a pound of good quality chopped bacon. I like Boars Head peppered bacon myself. Once bacon is crispy remove bits to a plate lined with paper toweling. I mop up most of the bacon drippings from the pot with a paper towel, leaving only little brown bits. Melt about 2T of