Leek, Bacon & Potato Soup

By Harleygirl

With their mild onion flavor, leeks are a delicious addition to this potato soup recipe. Bits of bacon, chunks of carrot, and shredded cheddar cheese make the soup taste like a baked potato with all the fixings.

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Ingredients

• 1 lb thick-cut bacon, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 medium-size onion
• 2 large carrots, peeled and sliced
• 2 leeks, white and pale-green parts, sliced thin
• 8 cups chicken broth
• 4 cups peeled, diced potatoes
• 1/8 teaspoon cayenne pepper
• white pepper to taste
• garlic powder
• onion powder
• garlic and rosmary powder
• heavy cream
• 1-1/4 cups shredded cheddar cheese
• salt to taste

Preparation

Step 1

In a large deep pot or saucepan, cook bacon on medium-high heat for 5 minutes, until crisp. Drain on paper towels. Discard grease; wipe out pan.
2. In the same pan, heat oil over medium-high heat. Add onion and cook for 2 minutes. Add carrots and leeks, and cook for 2 more minutes. Add broth, potatoes and cayenne. add remaining seasonings and heavy cream. Bring to a boil. Reduce heat to medium-low; simmer, covered, for 20 to 25 minutes, until potatoes are tender.
3. Take soup off heat. Stir in bacon and 1 cup of the cheese. Serve, garnishing with additional cheese if desired.