Creamy Bacon Leek Soup

• 19 ounces (550 g) of potatoes peeled and cubed
• 3 leeks (approximately 750 g)
• 8 ounces (250 g) of uncooked bacon
• 3 tablespoons (45 ml) of butter (separated)
• 2 cloves garlic (5-10 g) pressed
• 1 teaspoon (5 ml) of salt
• 1/2 teaspoon (2.5 ml) of pepper
• 1 tablespoon (15 ml) of Italian seasoning
• 4 cups (940 ml) of chicken broth
• 2 cups (470 ml) of cream
• 1/4 cup (60 ml) of shredded cheddar cheese (per bowl)

1. Cut leeks lengthwise then chop into 1/2 inch (1.25 cm) pieces. In cool water, separate leeks into individual layer to clean. Remove from water and leave in a colander to dry.
2. With a large pot (approximately 8 litre capacity) melt 2 tablespoons (30 ml) on medium heat.
3. Cut bacon strips into 1/2 inch (1.25 cm) pieces then drop into the pot. Cook bacon until it begins to brown.
4. Melt remaining 1 tablespoon (15 ml) of butter then add potatoes and garlic into the pot. Sautee for about five minutes. (Optional) Add in Italian seasoning.
5. Add leeks and cook for approximately 5 minutes. Leeks will decrease in volume considerably during this time.
6. Pour in chicken broth, bring to a boil then allow to simmer on low heat once potatoes are soft (approximately an hour).
7. Allow to cool for 2-3 minutes then pour in cream. Replace on the heating element and simmer on low for 20 minutes.
8. Fill a bowl then cover in shredded cheese.

potatoes, leeks, bacon, butter, garlic, salt, pepper, italian seasoning, chicken broth, cream, ubc

Taken from www.yummly.com/recipe/Creamy-Bacon-Leek-Soup-1847474 (may not work)