Leek, Bacon & Potato Soup
Recipe from Family Circle

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.



by 23  people


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Ingredients
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    6   slices 
    thick-cut bacon, cut into 1-inch pieces
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    1   tablespoon 
    olive oil
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    1   
    medium-size onion, chopped
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    2   
    large carrots, peeled and sliced
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    2   
    leeks, white and pale-green parts, sliced thin (see Note on cleaning)
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    4   cups 
    chicken broth
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    4   cups 
    peeled, diced potatoes (about 3 medium-size or 1-1/2 pounds total)
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    1/8  teaspoon 
    cayenne pepper
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    1 1/4  cups 
    shredded cheddar cheese

Directions
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. 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.
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