Devilish Potato And Leek Soup

• 3 Tablespoons Olive Oil
• 2 whole Leeks - White And Light Green Parts Only, Thinly Sliced
• 1 stalk Celery, Sliced
• 1 whole Carrot, Peeled And Sliced
• 2 whole Jalapenos, Deseeded And Sliced
• 1/2 teaspoons Salt
• 1/4 teaspoons Dried Thyme
• 1/4 teaspoons Pepper
• 1/4 teaspoons Cayenne Pepper
• 2 whole Russet Potatoes, Peeled And Cubed
• 3 cups Sodium-reduced Chicken Broth
• 3 cups Water
• 2 strips Bacon
• 1/4 cups Shredded Cheddar Cheese
• 2 Tablespoons Parsley, Minced

1. In a Dutch oven, heat oil over medium high heat.
2. Add leeks, celery, carrot, jalapenos, salt, thyme, pepper and cayenne. Cook, stirring occasionally until softened, approximately 8 minutes.
3. Add potatoes, broth and water; bring to a boil and reduce heat. Cover and let simmer for 20 minutes or until potatoes are tender. Remove from heat and let cool slightly.
4. Heat a small skillet over medium high heat. Add bacon and cook until crispy. Remove from skillet and drain on paper towels. Crumble when cool enough to touch.
5. Using an immersion blender, or by blending in batches in a standard blender, puree soup until smooth and reheat gently.
6. Ladle soup into bowls and top with cheese, parsley and bacon.
7. Serve immediately.

olive oil, leeks, celery, carrot, jalapenos, salt, ubc, ubc, ubc, potatoes, chicken broth, water, bacon, ubc, parsley

Taken from tastykitchen.com/recipes/soups/devilish-potato-and-leek-soup/ (may not work)