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Potato, Leek, Bacon, and Cheddar Cheese Soup

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Ingredients You'll Need

8 slices bacon
8 medium leeks (white and plate-green parts only), chopped
3-1/2 pounds medium Yukon gold potatoes, peeled and cut into thyme sprigs
3 thyme sprigs
8 ounces part-skim cheddar cheese, coarsely grated
1-3/4 cups chicken broth
3/4 cup half-and-half
1 box (10 oz.) frozen corn kernels, thawed
3 scallions (green part only), chopped, plus additional for garnish


Cook bacon in a large skillet over moderate heat, turning, until crisp. Transfer to paper towels to drain; set aside at room temperature. Leaving 1 tablespoon bacon fat in skillet, add leeks, season with salt and pepper and cook over moderate heat, stirring, 2 minutes.

2. Transfer to slow cooker along with potatoes, thyme, and 2 cups water. Cook, covered, on high heat 1-1/2 hours. Remove thyme sprigs. Mash potatoes, then add remaining ingredients and 3 cups water. Cook on high heat 1 hour more. If a smoother texture is desired, blend soup, in batches, in a blender until smooth. Return each batch to slow cooker and reheat (if necessary) over low heat, stirring occasionally. Salt and pepper to taste. Ladle soup into bowls, garnish each with scallions and top with a slice of bacon. Makes 8 servings.

Questions, Comments & Reviews

Well I was thinking about trying this receipe, but the reason I have a crock-pot is to put the food in the morning and it is ready by pm . What does everyone think give it a try and mix everything together and mash the potatoes when I get home

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