Ingredients
3 tbsp (45 mL) vegetable oil
2 (white & light green parts only) leeks, thinly sliced
1 celery stalk, diced
1 carrot, diced
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) dried thyme
1/4 tsp (1 mL) white pepper or pepper
3 large yellow fleshed or baking potatoes, peeled & chopped
6 cups (750 mL) chicken stock
2 thick slices smoked bacon
1/4 cup (60 mL) shredded Cheddar cheese
2 tbsp (30 mL) diced green onions or chives
Preparation
In Dutch oven, heat oil over medium-high heat; saute leeks, celery, carrot, salt, thyme and pepper until softened, about 8 minutes.
Add potatoes, stock; bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 20 minutes. Let cool slightly.
Meanwhile, in skillet, fry bacon until crisp; drain on paper towels then crumble.
In batches in blender, puree soup until smooth; strain into clean pot and reheat gently. Sprinkle each serving with bacon, cheese and green onions or Chives.
Tips
Use oblong baking potatoes or yellow-fleshed potatoes for the best texture. Round, waxy potatoes make the soup gluey.
Be sure to wash leeks well - they often have sand hidden between the layers. Cut the leek in half lengthwise and rinse well, separately layers and rubbing out any grit, shake dry then slice.
