6 slices thick cut bacon, cut into 1 inch pieces
1 tbs olive oil
1 medium onion, chopped
2 large carrots, peeled and sliced
2 leeks, white and pale green parts, sliced thin
4 cups chicken broth
4 cups peeled diced potatoes
1/8 tsp cayenne pepper
1 1/4 cups shredded cheddar cheese
| | | In a large pot cook bacon until crisp. Drain on paper towels. Discard grease, wipe out pan. In the same pan, heat oil. Add onion and cook 2 min. Add carrots and leeks, cook 2 min. more. Add broth, potatoes and cayenne. Bring to a boil, reduce heat simmer covered 25 min. or until potatoes are tender. Take soup off heat. Stir in bacon and 1 cup cheese. Serve garnishing with additional cheese. Makes 6 servings. |
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