Leek, Bacon & Potato Soup

With their mild onion flavor, leeks are a delicious addition to this potato soup recipe. Bits of bacon, chunks of carrot, and shredded cheddar cheese make the soup taste like a baked potato with all the fixings.

Servings: 6
Prep Time: 15 mins

Ingredients
6 slices thick-cut bacon, cut into 1-inch pieces
1 tablespoon olive oil
1 medium-size onion, chopped
2 large carrots, peeled and sliced
2 leeks, white and pale-green parts, sliced thin (see Note on cleaning)
4 cups chicken broth
4 cups peeled, diced potatoes (about 3 medium-size or 1-1/2 pounds total)
1/8 teaspoon cayenne pepper
1 1/4 cups shredded cheddar cheese

Directions
1. In a large deep pot or saucepan, cook bacon on medium-high heat for 5 minutes, until crisp. Drain on paper towels. Discard grease; wipe out pan.

2. In the same pan, heat oil over medium-high heat. Add onion and cook for 2 minutes. Add carrots and leeks, and cook for 2 more minutes. Add broth, potatoes and cayenne. Bring to a boil. Reduce heat to medium-low; simmer, covered, for 20 to 25 minutes, until potatoes are tender.

3. Take soup off heat. Stir in bacon and 1 cup of the cheese. Serve, garnishing with additional cheese if desired.