Loaded Baked Potato and Leek Soup
Family Tested & Approved
potatoes peeled and diced
leeks - chopped - whites only
ground black pepper
Fry Bacon in a large skillet. Remove from pan and retain. Crumble once cool.
Add the Leeks and a few of the potatoes to the hot bacon fat and cook until tender - about 5-7 minutes
Add Potatoes, Leeks,half of the crumbled bacon, and half of the chopped green onions to the stock and simmer for 40 minutes
Blend smooth with hand blender or mix-master
Add Pepper, Dill, Chives, and remaining crumbled bacon and simmer for 15 minutes.
Add remaining chopped green onions, and salt as needed 5 mins before serving
Serve in bowls and top with a sprinkle of shredded cheddar