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.

Leek, Bacon & Potato Soup

by 25  people

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  • 6   slices 
    thick-cut bacon, cut into 1-inch pieces
  • 1   tablespoon 
    olive oil
  • 1   
    medium-size onion, chopped
  • 2   
    large carrots, peeled and sliced
  • 2   
    leeks, white and pale-green parts, sliced thin (see Note on cleaning)
  • 4   cups 
    chicken broth
  • 4   cups 
    peeled, diced potatoes (about 3 medium-size or 1-1/2 pounds total)
  • 1/8  teaspoon 
    cayenne pepper
  • 1 1/4  cups 
    shredded cheddar cheese
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.
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.
Take soup off heat. Stir in bacon and 1 cup of the cheese. Serve, garnishing with additional cheese if desired.
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