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1/8 cup butter, unsalted
2 leeks, thinly sliced (white part only)
1 large yellow onions, sliced
1 1/2 quarts chicken stock
4 large peeled potatoes, sliced evenly in 1/4 inch slices
salt, to taste
2 sprigs fresh thyme
1/2 cup heavy cream
1 cup cheddar cheese, grated
1/2 cup bacon, cooked and diced
In a large saucepan, add butter, leeks and onions, and cook. (Do not brown vegetables.) Add chicken stock, potatoes, salt and fresh thyme. Cook
for 40 minutes over medium heat, stirring frequently to avoid scorching. Add cream, bring to a boil and serve hot. Garnish with Cheddar cheese and
diced bacon.
2 leeks, thinly sliced (white part only)
1 large yellow onions, sliced
1 1/2 quarts chicken stock
4 large peeled potatoes, sliced evenly in 1/4 inch slices
salt, to taste
2 sprigs fresh thyme
1/2 cup heavy cream
1 cup cheddar cheese, grated
1/2 cup bacon, cooked and diced
In a large saucepan, add butter, leeks and onions, and cook. (Do not brown vegetables.) Add chicken stock, potatoes, salt and fresh thyme. Cook
for 40 minutes over medium heat, stirring frequently to avoid scorching. Add cream, bring to a boil and serve hot. Garnish with Cheddar cheese and
diced bacon.
