INGREDIENTS
- 4 ounces bacon, coarsely chopped
- 2 tablespoons butter
- 2 small leeks, trimmed and chopped
- 1 large onion, diced (about 1 cup)
- 1 large carrot, diced (about 1/2 cup)
- 1 clove garlic, minced
- 1 / 4 cup all-purpose flour
- 6 cups Wolfgang Puck's® Organic Free Range Chicken Broth
- 3 large Russet potatoes, cut into cubes (about 4 cups)
- 1 / 2 cup heavy cream
- 2 cups grated sharp Cheddar cheese (about 8 ounces)
- Freshly ground black pepper
- Chopped fresh chives
Prep: 35 minutes
Cook: 40 minutes
Makes: 6 servings
Cost per recipe: $14.23
Cost per recipe serving $2.37
This recipe uses Wolfgang Puck's® Organic Free Range Chicken Broth
DIRECTIONS:
- Cook the bacon in a 4-quart saucepan over medium-high heat until it's crisp. Remove the bacon from the saucepan. Pour off all but 1 tablespoon drippings. Add the butter to the saucepan and cook and stir until it's melted.
- Add the leeks, onion, carrot and garlic to the saucepan and cook until they're tender, stirring occasionally. Add the flour and cook and stir for 2 minutes. Gradually stir in the broth.
- Add the potatoes and heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the potatoes are tender and the broth mixture is thickened.
- Stir the cream and cheese in the saucepan and cook until the cheese is melted. Season with the black pepper. Crumble the bacon. Sprinkle the soup with the bacon and chives before serving.