Shelly's Recipe

CREAMY POTATO LEEK SOUP WITH CHEESY TOAST DIPPERS

Category: Soups

6 slices bacon, sliced
3 leeks, cleaned and sliced
6 or 7 potatoes, cubed
44 oz chicken broth
1 tsp salt
1/4 tsp pepper
1 tsp dried parsley
1/4 tsp dried thyme
1/3 cup fat free half and half (you can use heavy cream if youre feeling daring)

In a large soup pot, cook the bacon until crisp. Remove bacon and set aside, but keep the bacon fat in the pan. Saute the leeks in the bacon fat for about 6-8 minutes or until soft. Add potatoes, chicken broth, salt, pepper, parsley and thyme. Cover and simmer for about 20 minutes or until potatoes are cooked through and soft. Using a blender or food processor, puree half of the soup and add back into the remaining soup. Add the half and half (or cream) and mix until smooth. Use the bacon as a crispy topping.

For the cheesy toast dippers: Slice a baguette into thin pieces and brush with melted butter. Sprinkle with shredded cheese(I use cheddar) and sprinkle some dried parsley on top of the cheese. Place on a baking sheet and place under the broiler for just a few minutes or until the cheese is melted. Dip into the hot soup.