Creamy Bacon Leek Soup

There is nothing better than coming home from a cold winter’s day and being greeted by a warm bowl of soup! This recipe combines bacon, potatoes, leeks and cream to create a surprisingly tasty dish. Top with aged cheddar for a bit of zing.

Ingredients

19 ounces (550 g) of potatoes peeled and cubed
3 leeks (approximately 750 g)
8 ounces (250 g) of uncooked bacon
3 tablespoons (45 ml) of butter (separated)
2 cloves garlic (5-10 g) pressed
1 teaspoon (5 ml) of salt
½ teaspoon (2.5 ml) of pepper
1 tablespoon (15 ml) of Italian seasoning (optional)
4 cups (940 ml) of chicken broth
2 cups (470 ml) of cream
¼ cup (60 ml) of shredded cheddar cheese (per bowl)

Preparation

Cut leeks lengthwise then chop into ½ inch (1.25 cm) pieces. In cool water, separate leeks into individual layers to clean. Remove from water and leave in a colander to dry.
With a large pot (approximately 7.5 litres) melt 2 tablespoons (30 ml) on medium heat.
Cut bacon strips into ½ inch (1.25 cm) pieces then drop into the pot. Cook bacon until it browns.
Melt remaining 1 tablespoon (15 ml) of butter then add potatoes and garlic into the pot. Sauté for about five minutes. (Optional) Add Italian seasoning.
Add leeks then cook for approximately 5 minutes. Leeks will decrease in volume considerably during this time.
Pour in chicken broth, bring to a boil then simmer on low until potatoes are soft (approximately an hour).
Allow to cool for 2-3 minutes before pouring in cream. Replace it on low and simmer for 20 minutes.
Fill a bowl then cover in shredded cheese.
Makes roughly eight bowls.