How to make it

  • 1. Chop bacon into little bits and cook over medium high heat in your soup pot, until bacon is crispy.
  • 2. Remove bacon and reserve 2 TBS of bacon grease in the pot.
  • 3. Cut Leeks vertically and then into half moons. Soak in water to remove sand and then dry thoroughly.
  • 4. Heat pot to Medium and add Leeks to the bacon grease. Cook about 5 minutes until Leeks begin to wilt.
  • 5. Peel and cut potatoes into 1 inch cubes.
  • 6. Add potatoes, chicken broth, milk and peeled garlic cloves to your soup pot. Cook over Medium low heat for about 20 minutes, or until potatoes are fork tender.
  • 7. Using a blender or immersion blender, puree soup until smooth. Do not over process or you will overdevelop the starch in the potatoes.
  • 8. Turn off heat and stir in the cheddar cheese. Add salt and pepper to taste….this will depend on how salty your bacon and chicken broth are. I use low-sodium bacon and homemade chicken broth.
  • 9. Top with crumbled bacon.

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