Ingredients

The following ingredients have 8 Servings
  • 4 slices bacon (,chopped)
  • 2 leeks (,chopped, white and light green parts only, 2 cups)
  • 2 carrots (,peeled and chopped, 1 cup)
  • 1 rib celery (,chopped, 1/2 cup)
  • 1/2 tsp. kosher salt
  • 1/4 tsp. chipotle chili pepper
  • 2 lbs. baking potatoes (,peeled and diced, 6 cups)
  • 6 cups vegetable broth
  • 1 1/2 cups shredded cheddar cheese (,divided)
  • 2 scallions (sliced)

Instruction

  • In pot over medium heat cook bacon until crisp, stirring occasionally. Using slotted spoon, remove bacon pieces and reserve.
  • In same pot cook leeks, carrots, celery, kosher salt and chipotle chili pepper until vegetables are just tender, 3-4 minutes, stirring occasionally.
  • Add potatoes and broth. Bring to a boil. Reduce heat to medium-low and simmer, covered, 15 minutes or until potatoes are tender and vegetables are soft.
  • Transfer 4 cups of mixture to blender; let cool for several minutes. Always be careful when processing a hot mixture in the blender! Be sure mixture has cooled a bit first! Then puree, holding hand on top cover of blender, until mixture is smooth. I highly recommend using an immersion blender to upree 4 cups of soup mixture until smooth.
  • Return pureed mixture to pot. Cook over medium heat. Add 1 cup cheddar cheese, stirring until cheese is melted.
  • Garnish with reserved bacon, remaining cheese and scallions.