“My family loves potato soup as one of our ultimate comfort foods, but our standard is to toss everything in a microwave-safe bowl and use uncooked potatoes with a little salt, pepper and cheese, with straight milk and butter as a base, and pop it in the microwave. It was alright, but after tasting other potato soups, I wanted to make a creamier and more "homey" version than the one we are used to. So I came up with this recipe using ingredients that we had on hand. It has a depth of flavor that is really awesome. The red potatoes I used were slightly sweet which compliments the leeks nicely, and of course bacon is the classic combo with leeks. Tips: Leeks are often notoriously lined with grit between their many layers, so slicing them lengthwise and then washing them with the root end up makes it easier. And, if you like, you can peel the potatoes completely, but the skins aren't tough and I like the little bit of color it adds.”
6-7 cups

Ingredients Nutrition


  1. Fry the bacon until brown and crispy. Remove to paper towels to drain. (Leave the bacon grease in the pan). When they're cooled, cut the strips into small pieces.
  2. Meanwhile, boil potatoes in a large pot for about 10 minutes or until soft. Drain.
  3. Sauté the leeks (in the same pan you used to cook the bacon) until lightly browned.
  4. Add the butter and flour to the sautéed leeks, stirring for about 5 minutes or so, until the butter melts and the flour is cooked.
  5. Add the broth and stir until mixture thickens. Add the half and half (you may need to add more, depending on how thin or thick you like it).
  6. Add potatoes, herbs, garlic powder and bacon into the soup; add salt and pepper to taste. Simmer covered for about 15-20 minutes Add the cheese at the very end and stir until it melts. Serve with crusty bread.

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