Creamy and Cheesy Potato Leek Soup

There is something about potato leek soup that is humbling. Possibly due to the fact that its made from only three ingredients – leeks, potatoes, and water…well almost.

Ingredients

Olive oil
2 slices bacon, chopped
1 tablespoon Dijon mustard
3 cups sliced leeks, white and light green parts only
4  potatoes, peeled and chopped into large chunks
4 cups chicken or vegetable stock
1-2 cups water
1 cup grated white cheddar cheese
salt and pepper, to taste

Method

In a dutch oven, over medium heat, heat a bit of olive oil. Add the chopped bacon, and fry, stirring frequently, until bacon is crisped and fat is rendered. Remove the bacon with a slotted spoon and drain on paper towel-lined plate. Leave the fat in the pot.

Add the leeks, and a bit of salt. Saute until wilted. Add in the mustard, mixing thoroughly. Add the potatoes, mixing well with the leeks. Pour in the stock and 1 cup of water, and bring to a boil. Reduce heat to a simmer, partially cover, and let cook for 30 minutes. After time has elapsed, potatoes should be tender, and falling apart.

Remove pot from heat, and puree with an immersion blender until smooth. If soup is too thick at this point, add another cup of water. Sprinkle in cheddar cheese, stirring well to blend completely. Season with salt and pepper, and serve sprinkled with bacon bits.