Creamy Red Potato Leek Soup

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 5 -6 medium red potatoes, washed, partially peeled and cut into small, bite-sized chunks
• 5 -6 pieces turkey bacon
• 1 leek, washed thoroughly and chopped
• 1/4 cup flour
• 3 tablespoons unsalted butter
• 3 cups vegetable broth
• 1 cup half-and-half
• 1/2 teaspoon garlic powder
• 1/2 teaspoon italian or herbal seasoning
• salt and pepper, to taste
• 1/2 cup colby-monterey jack cheese

Recipe

• 1 fry the bacon until brown and crispy. remove to paper towels to drain. (leave the bacon grease in the pan). when they're cooled, cut the strips into small pieces.
• 2 meanwhile, boil potatoes in a large pot for about 10 minutes or until soft. drain.
• 3 sauté the leeks (in the same pan you used to cook the bacon) until lightly browned.
• 4 add the butter and flour to the sautéed leeks, stirring for about 5 minutes or so, until the butter melts and the flour is cooked.
• 5 add the broth and stir until mixture thickens. add the half and half (you may need to add more, depending on how thin or thick you like it).
• 6 add potatoes, herbs, garlic powder and bacon into the soup; add salt and pepper to taste. simmer covered for about 15-20 minutes add the cheese at the very end and stir until it melts. serve with crusty bread.