Hearty Potato and Cheddar Soup With Bacon
Ingredients
- 4 ounces bacon coarsely chopped
- 2 tablespoons butter
- 2 small leeks trimmed and chopped
- 1 large onion diced (about 1 cup)
- 1 large carrot diced (about 1/2 cup)
- 1 clove garlic minced
- 1/4 cup all-purpose flour
- 6 cups Wolfgang Puck Organic Free Range Chicken Broth
- 3 large Russet potatoes cut into cubes (about 4 cups)
- 1/2 cup heavy cream
- 2 cups grated sharp cheddar cheese about 8 ounces
- Freshly ground black pepper
- Chopped fresh chives
Instructions
- Cook bacon in a 4-quart saucepan over medium-high heat until crisp. Remove bacon from saucepan. Pour off all but 1 tablespoon drippings. Add butter to saucepan and cook and stir until melted.
- Add leeks, onion, carrot and garlic to saucepan and cook until tender, stirring occasionally. Add flour and cook and stir for 2 minutes. Gradually stir in broth.
- Add potatoes and heat to a boil. Reduce heat to low. Cook for 15 minutes or until potatoes are tender and the broth mixture is thickened.
- Stir cream and cheese in saucepan and cook until cheese is melted. Season with black pepper. Crumble bacon. Sprinkle soup with bacon and chives before serving.