• 4 strips bacon, diced

  • 1 1/2 cups chopped leeks, white and light green part only

  • 1 1/2 pounds Yukon Gold Potatoes, peeled and diced

  • 5 cups chicken stock

  • 1 tbsp chopped fresh thyme

  • 1 cup sour cream (full-fat)

  • salt and pepper

  • 1 cup grated Old Cheddar

  • 2 tbsp chopped fresh chives or finely chopped green onion


  • 1.

    In a large pot, cook bacon over medium heat until crisp. Remove bacon and reserve.

  • 2.

    Reduce heat to medium low and cook leeks until soft, about 5 minutes. Add potatoes, chicken stock and thyme, cover loosely and simmer until potatoes are tender, about 20 minutes.

  • 3.

    Remove from heat and purée. Strain soup (optional) and return to medium heat. Stir in sour cream and season to taste.

  • 4.

    Serve bowls of soup garnished with grated cheddar, reserved bacon and a sprinkle of chives or green onion.

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