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4 - 6
Cream of Leek, Cheddar Cheese and Bacon
6 bacon slices, coarsely chopped
The white part of 3 leeks, washed and cut into rounds
4 to 5 potatoes, peeled and cut into cubes
1 clove of garlic, minced
1.25 L (5 cups) chicken broth
250 mL (1 cup)
Dairyland 36% cream 375 mL (1 ½ cup)
Armstrong Old Cheddar Cheese, grated Scallions, for garnish
In a saucepan, fry the bacon over medium heat until it’s slightly crispy. Set aside.
In a pot, fry the leeks, potatoes and garlic in the bacon fat over medium-low heat.
Turn the heat up to medium and add the broth. Cook for 15 minutes.
Remove 750 mL of the mix and blend it using an immersion blender.
Pour the blended mixture back into the pot and add the
Dairyland cream. Cook for another 5 minutes. Add the
Armstrong Old Cheddar cheese and stir. Top with the bacon and scallions, then serve.