Leek and Potato Soup

By KeyIngredient

Ingredients

• 3 Tbsp vegetable oil
• 2 leeks (white and light green parts only), thinly sliced
• 1 each celery and carrot, diced
• 1/2 tsp salt
• 1/4 tsp dried thyme
• 1/4 tsp white pepper
• 2 large Yukon Gold potatoes, peeled and chopped
• 3 cups sodium-reduced chicken stock
• 2 slices thick sliced bacon
• 1/4 cup Cheddar cheese, shredded

Details

Servings 4

Preparation

Step 1

In Dutch oven, heat oil over medium-high heat; saute leeks, celery, carrot, salt, thyme and pepper until softened, about 8 minutes.

Add potatoes, stock and 3 cups water; bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 20 minutes. Let cool slightly.

Meanwhile, in skillet, fry bacon until crisp; drain on paper towels then crumble.

In batches in blender, puree soup until smooth; strain back into pot and reheat gently. Sprinkle each serving with bacon and cheese. Makes 4 to 6 servings.