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  • 10 oz. thick sliced bacon (about 10 slices), diced about 1/4"
  • 1 medium sweet onion, chopped about 1/2"
  • 2 small or 1 large leek (just the white and light green part), split and washed
  • 5 lb. potatoes (use any small variety, just do not use russet potatoes, I like to use yellow Finns or Yukon Gold potatoes), peeled...3 lb. cut into large pieces and 2 lb. diced 1/2"
  • 1/2 cup dry white wine
  • 1/2 gallon chicken stock
  • Kosher salt and fresh ground black pepper to taste
  • 1 qt. Half&Half
  • 3 each scallions, green only, sliced thin
  • 1/2 lb. sharp Cheddar cheese, shredded


  • Heat a six qt. pot over high heat and add the bacon.
  • Cook until crisp and remove from the fat and drain (this will be garnish for the soup), leave the fat in the pot.
  • Add the onions and cook until beginning to brown.
  • Add the leeks and cook for about one minute.
  • Add the large pieces of potatoes and cook for about 5 minutes.
  • Add the wine and cook for 3 more minutes.
  • Add the chicken stock and bring to a boil.
  • Reduce the heat to medium high and cook until the potatoes are breaking down.
  • Remove from the heat and pureé the liquid.
  • Add the Half&Half and bring to a slow boil.
  • Add the rest of the potatoes and cook on low for about 15 minutes or until the potatoes are done.
  • Serve with a crusty bread and garnish with crisp bacon, sliced green onions and shredded sharp Cheddar cheese

Categories: Chowder  Soup  Soup  Stew 
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