When I was working as head cooks assistant, at the hospital, I had to make 2 large pots of soup a day, for the cafe. I made this awesome soup and they couldn't get enough. It was always first to go. I hope you like it as much as they did!
serves4 - 6
prep time10 Min
cook time30 Min
onion, thin sliced
leeks, cleaned and sliced
lean smoked bacon, chopped
1 - 32 oz
2 1/2 Tbsp
peeled russet potatoes, cubed
1 - 8 oz
block, cheddar cheese - shredded...i like using white cheddar, but was out
and pepper to taste
How To Make
In Dutch oven, melt butter over medium heat and to the butter add the onion and garlic, sauté for about 4 minutes, stirring occasionally so not to burn.
Add the bacon and leeks, sauté for 3 to 4 minutes longer, stirring often.
Whisk flour with enough broth to make a paste. Now stir the paste into the veggies and continue cooking for a few minutes.
Now stir in remaining broth. Add potatoes, salt and pepper. Bring to a boil, then reduce heat to a simmer. Cook until potatoes are tender.
Now, stir in the cream and cook another few minutes. Now stir in the cheese until it has melted.
Serve immediately with additional cheese atop! Enjoy!
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