December 28, 2011

Hearty Potato &

Cheddar Soup with


4 oz Bacon, coarsely chopped
2 tbsp Butter
2 small Leeks, trimmed and chopped
1 large Onion, diced
1 large Carrot, diced
1 clove Garlic, minced
1/4 c All-Purpose Flour
6 c Organic Free Range Chicken Broth
3 large Russet Potatoes, cubed
1/2 c Heavy Cream
2 c Grated Sharp Cheddar Cheese
Freshly Ground Black Pepper
Chopped Fresh Chives
Cook bacon in 4-quart saucepan over med-high heat until crisp. Remove bacon from pan. Pour off all but 1 tbsp drippings. Add butter to saucepan and cook and stir until melted. Add leeks, onion, carrot, and garlic and cook until tender, stirring occasionally. Add flour and cook and stir for 2 min. Gradually stir in broth. Add potatoes and heat to a boil. Reduce heat to low. Cook for 15 min or until potatoes are tender and broth mix is thickened. Stir cream and cheese in saucepan and cook until cheese is melted. Season with black pepper. Crumble bacon. Sprinkle soup with bacon pieces and chives before serving.