Creamy Potato Leek Soup

Creamy Potato Leek Soup

A perfect soup for cold days and is sure to be a hit with your family. It pairs potatoes with everything that makes them great. Bacon, green onion, cheese? Your family will be lining up for seconds.

Ingredients:

• 8 Cups Chicken Broth
• 2.5lbs Peeled and Cubed Potatoes
• 6 strips Bacon Cooked and Crumbled
• 1 Large Shallot
• 2 Garlic Cloves skin removed
• 2-3 Leeks
• 1 Cup of Half and Half.
• 2 Cups Sharp Cheddar Cheese (plus more for garnish)
• 2 Green Onions (Garnish)
• Sour Cream (Garnish)

Directions:

1. Start by preparing your leeks. Cut the end and dark green tops off. Cut each leek in half and slice thinly. Soak the leek pieces in a large bowl for about an hour, swishing every fifteen minutes to remove sand.
2. While your leeks are soaking, I would start cooking the bacon. Once done set aside.
3. Pour your chicken broth in a large pot.
4. Peel and cube your potatoes and add them to your broth. (this helps them not oxidize)
5. Add your sliced shallot and garlic to the pot with the potatoes and bring to a boil. Cook for about 15 minutes or until potatoes are soft, stirring often to prevent sticking.
6. Turn off heat and use an immersion blender to make everything smooth.
7. Return to a low heat and add in your cheese and half and half and stir until combined. Heat for 10 minutes.
8. Serve with bacon, cheese, green onions, and sour cream.