Potato Leek Soup

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Cook the bacon in a large soup pot over low-medium heat until crispy.

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Remove the bacon, and drain all but 1 tablespoon of grease.

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Add the butter and leeks, and cook until the leeks soften.

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Add the bay leaves, salt, thyme and pepper and cook for another minute.

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Pour in the chicken broth, potatoes, and carrots.

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Bring to a boil then reduce to a simmer. Cook for 20-25 minutes.

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Use an immersion blender to blend the soup slightly leaving some larger pieces for texture.

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Pour in the heavy cream, stir, and bring back to a simmer.

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Add shredded cheese and bacon. Stir to combine.

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Serve hot with croutons, bread, or naan bread.

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For more recipes, visit Berly's Kitchen!

For more recipes, visit Berly's Kitchen!

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