Servings: 5 servings
Calories: 341kcal
Equipment
- bowl
- whisk
- large saucepan
Ingredients
- 2 pounds russet potatoes peeled and sliced evenly in 1/4 inch slices
- 1/4 cup unsalted butter
- 1 cup cheddar cheese
- 1½ quart chicken broth
- 3 cups leeks thinly sliced
- ½ cup heavy cream
- 1 cup sliced yellow onion
- ½ cup bacon cooked and diced
- salt to taste
- 2 sprigs fresh thyme
Instructions
- In a large pot, melt the butter over medium-high heat.
- Add the leeks and onions and cook until softened, about 5 minutes.
- Add the potatoes and stir to combine.
- Pour in the chicken broth and bring to a boil.
- Reduce the heat and simmer until the potatoes are tender, about 25-30 minutes.
- Stir in the heavy cream and cheddar cheese, stirring until the cheese is melted and combined.
- Add the cooked bacon and thyme, stirring to combine.
- Taste and add salt as needed.
- Serve hot with additional cheese, bacon, and thyme as desired.
Video
Notes
- Make sure to cook the potatoes until they are tender. If they are still too hard, they won’t be as flavorful.
- For a thicker soup, you can mash some of the potatoes before adding the cream.
- You can use any type of broth you like, such as vegetable or beef broth.
- You can add other vegetables to the soup, such as carrots, celery, and spinach.
- If you don’t have any fresh herbs, you can use dried herbs instead.
- You can substitute the cream with milk or cream cheese if you don’t have any on hand.
- For a vegan version of this soup, you can use vegan broth and omit the cream.
Nutrition
Calories: 341kcal
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