Cheesy Potato Leek Soup Recipe

• Cuisine: American
• Course: Soup
• Skill Level: Easy

Nutritional Information (per serving)

• Calories: 227
• Fat: 4g
• Protein: 10g
• Sodium: 387mg
• Carbohydrates: 36g
• Fiber: 3g
• Sugar: 6g

Ingredients:

1. 4 slices of lean bacon, cooked and crumbled
   1 large leek, white and light green parts only, washed and chopped
   2 stalks of celery, chopped
   1 shallot, diced
   5 cloves of garlic, minced
   4 large Yukon gold potatoes, peeled and cut into 1 inch pieces
   8 cups of chicken stock
   1 tsp of thyme
   Sea salt and freshly cracked pepper, to taste
   1 cup of low fat milk
   Cheddar cheese, for topping
   Fresh parsley, chopped
   

Directions:

1. 1. Cook the bacon over medium heat in a large Dutch oven.
   2. Once the bacon is crisp, remove and place on a paper towel. Crumble into little bits and set aside for garnish.
   3. Add the leeks, celery, and shallots to the Dutch oven (add a bit more olive oil if there isn't much bacon grease). Cook on low until tender and soft, stirring occasionally, for 20 minutes.
   4. Add the potatoes, stock, thyme, sea salt and freshly cracked pepper, to taste.
   5. Cook until the potatoes are tender, about 45 minutes.
   6. Once the potatoes are tender, remove the bay leaf.
   7. Blend the soup just a little bit with an immersion blender being careful to keep most of the soup chunky.
   8. Add milk, taste and re-season if needed.
   9. Serve hot with cheddar cheese, bacon bits, and fresh parsley sprinkled on top. Enjoy.