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  • Prep
    10 min
  • Total
    40 min
  • Servings
    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


  1. In a saucepan, fry the bacon over medium heat until it’s slightly crispy. Set aside.
  2. In a pot, fry the leeks, potatoes and garlic in the bacon fat over medium-low heat.
  3. Turn the heat up to medium and add the broth. Cook for 15 minutes.
  4. Remove 750 mL of the mix and blend it using an immersion blender.
  5. Pour the blended mixture back into the pot and add the Dairyland cream. Cook for another 5 minutes.
  6. Add the Armstrong Old Cheddar cheese and stir. Top with the bacon and scallions, then serve.

Products in this recipe

36% Whipping Cream

Carton: 473 mL, 1L