Baked potato soup recipe.....

bertosbride · February 2010

Hearty potato & chedder soup with bacon

prep: 35 min

cook: 40 min

makes: 6 servings

4oz bacon, coarsely chopped (i cooked it then crumbled it, no need to chop imo)

2 tbsp butter

2 sm leeks, trimmed and chopped

1 lg onion, diced (lg was too much onion imo, next time i'll try a medium onion)

1 lg carrot, diced

1 clove garlic, minced ( i used a tsp of chopped garlic in a jar)

1/4 cup flour

6 cups chicken broth

3 lg russet potatoes, cut into cubes

1/2 cup heavy cream

2 cups grated sharp chedder cheese ( i bought a bag of shredded cheese)

pepper

chopped fresh chives

cook bacon in 4 qt sauce pan over medium-high heat until crisp. remove bacon from saucepan, pour off all but 1 tbsp of drippings. add butter to pan, cook and stir until melted.

add leeks, onion, carrot and garlic to pan, cook until tender, stirring occasionally. add flour and cook and stir 2 min. gradually stir in chicken broth.

add potatoes and heat to a boil. reduce heat to low. cook for 15 min. or until potatoes are tender and broth mixture is thickened.

stir cream and cheese into pan and cook until cheese is melted. season with black pepper. crumble bacon. sprinkle soup with bacon and chives before serving.