When I was working as head cooks assistant, at the hospital, I had to make 2 large pots of soup a day, for the cafe. I made this awesome soup and they couldn't get enough. It was always first to go. I hope you like it as much as they did! Enjoy!
Provided by Cassie *
Categories Cream Soups
Time 40m
Number Of Ingredients 11
Steps:
- 1. In Dutch oven, melt butter over medium heat and to the butter add the onion and garlic, sauté for about 4 minutes, stirring occasionally so not to burn.
- 2. Add the bacon and leeks, sauté for 3 to 4 minutes longer, stirring often.
- 3. Whisk flour with enough broth to make a paste. Now stir the paste into the veggies and continue cooking for a few minutes. Now stir in remaining broth. Add potatoes, salt and pepper. Bring to a boil, then reduce heat to a simmer. Cook until potatoes are tender.
- 4. Now, stir in the cream and cook another few minutes. Now stir in the cheese until it has melted.
- 5. Serve immediately with additional cheese atop! Enjoy!
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