Cheesy Potato Leek Soup
Author: Angela
Recipe type: Soup
Serves: 6-8
- 3 tablespoons butter
- ½ pound bacon, chopped
- 3 large leeks, white and green parts, chopped
- 3-4 large garlic cloves, minced
- 3 pounds Russet and/or Irish potatoes (or your choice), cubed
- 8 cups chicken broth (enough to cover potatoes)
- 3 bay leaves
- 1 cup heavy cream
- 1 cup Cheddar cheese (more if you like it cheesier)
- ½ cup fresh chives, chopped
- 1 teaspoon nutmeg
- 1 teaspoon cayenne pepper
- Salt and pepper, to taste
- In a large saucepan or stockpot, melt butter over medium heat. Add bacon and cook until golden brown.
- Add leeks, spring onions and garlic. Cook onions until they are translucent, about 5 minutes.
- Add cubed potatoes and cover with stock.
- Season with salt, pepper, cayenne and nutmeg.
- Bring to boil. Cover and simmer for 20 minutes or until potatoes are soft.
- Remove bay leaves.
- Add cream and cheese. Stir until incorporated while simmering.
For dairy-free, omit cream and cheese.
Recipe by Angela Atkins at https://yourhealthunbound.com/cheesy-potato-leek-soup/
3.5.3226