Ingredients

  • 2 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 2 large leeks, white and light green parts only, sliced about 1/4″ thick
  • 1 pounds Yukon Gold potatoes, roughly peeled and chopped into 1/2-inch pieces
  • 3.5 cups low sodium chicken broth
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup sour cream
  • 4 oz. bacon, cooked and chopped into pieces smaller than a bite, larger than bacon bits.
  • shredded cheddar cheese.
  • chives, thin sliced (optional)

Directions

  1. Melt butter in stock pot
  2. Sweat leeks and garlic about 10 minutes
  3. Add potatoes, thyme, bay leaf, salt, pepper, broth. Bring to boil, then reduce to simmer until potatoes are tender, about 15 minutes.
  4. Remove thyme stems and bay leaf.
  5. Blend (preferably with stick blender).
  6. Add sour cream and bacon.
  7. Serve in bowls topped with chives and cheddar.