Creamy Potato Leek Soup

Creamy Potato Leek Soup
6 servings


I love to eat this soup in the winter time. Its a really hearty meal. You know, stick to the ribs, kinda food. Cheddar is not so easy to find in smaller towns in Norway so in those cases, I leave out the cheese. Jarlsberg or Norvegia cheeses melt to stringy for this dish.


8 potatoes, peeled and cubed
4 cups chicken broth
1 lb. bacon, cut into 1 inch pieces
3 leeks, sliced
1 clove garlic, minced
1 cup heavy cream
salt and pepper
grated cheddar cheese, optional


In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Cook until potatoes are tender. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 3 tablespoons of grease and set aside. Sautee the leeks and garlic in the frying pan with the reserved bacon grease 8 to 10 minutes.When the potatoes are tender, make a very chunky mash then stir in the fried leeks and garlic, heavy cream and bacon. Stir to blend and remove from heat. Serve hot.