Potato Leek Soup

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

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

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

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

Pour in the chicken broth, potatoes, and carrots.

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

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

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

Add shredded cheese and bacon. Stir to combine.

Serve hot with croutons, bread, or naan bread.

For more recipes, visit Berly's Kitchen!

For more recipes, visit Berly's Kitchen!