Ingredients

The following ingredients have 8 Servings
  • 6 pieces bacon, diced
  • 4 Tbsp unsalted butter
  • 2 large leeks, white and light green parts thinly sliced
  • 2 garlic cloves, minced
  • ¼ cup all-purpose flour
  • 2 lbs russet potatoes, peeled and 1-inch diced
  • 4 cups Chicken stock
  • 1 cup milk
  • 1 cup heavy cream
  • 2 tsp kosher salt
  • ½ tsp Pepper
  • ½ cup grated sharp white cheddar cheese
  • Green onions for topping

Instruction

  • In a medium sized pot cook bacon over medium heat until crispy, about 8 minutes
  • Remove bacon from the pan using a slotted spoon (reserve bacon drippings) onto a paper towel lined plate, set aside.In the same pan melt the butter in the reserved bacon drippings
  • Stir in leeks and garlic and cook until leeks are softened, about 4 minutes
  • Sprinkle flour over leek mixture and stir until incorporated, about 1 minute
  • Add in potatoes along with chicken stock, milk and heavy cream
  • Bring to a boil over high heat then reduce heat to a simmer
  • Cover and allow to cook for 10 minutes until potatoes are very soft.Add half of the soup to a blender and blend until smooth (alternatively use an immersion blender to blend half of the soup in the pot)
  • Return soup to the pot along with bacon, salt, pepper and cheddar cheese
  • Stir until the cheese is melted
  • Serve warm topped with green onions, freshly ground pepper and a little extra cheese.