POTATO, LEEK, BACON & CHEDDAR CHEESE SOUP

By jarren

Ingredients

• 8 slices bacon, chopped
• 8 medium leeks, (white and pale-green parts only), chopped
• 3 1/2 lbs medium Yukon Gold potatoes, peeled and cut into eighths
• 3 thyme sprigs
• 8 oz part-skim Cheddar cheese, coarsely grated
• 1 3/4 cups chicken broth
• 3/4 cup half-and-half
• 10 oz frozen corn kernels, thawed
• 3 green onions (green part only)

Details

Servings 8

Preparation

Step 1

Cook bacon in a large skillet over moderate heat, turning, until crisp. Transfer to paper towels to drain; set aside at room temperature. Leaving 1 tbsp bacon fat in skillet, add leeks, season with salt and pepper and cook over moderate heat, stirring, 2 minutes.

Transfer to slow cooker along with potatoes, thyme and 2 cups water. Cook, covered, on high heat for 1 1/2 hours. Remove thyme sprigs. Mash potatoes, then add remaining ingredients and 3 cups water. Cook on high heat for 1 hour more. If a smoother texture is desired, blend soup, in batches, in a blender until smooth. Return each batch to slow cooker and reheat (if necessary) over low heat, stirring occasionally. Salt and pepper to taste. Ladle soup into bowls, garnish each with scallions and top with a slice of bacon.