Potato Leek Soup

Ingredients

• 5 strips of bacon, diced
• 1 cups of diced onions
• 4 garlic cloves, minced
• 4 cups of sliced leeks
• 1 cup of diced carrots
• 2 tablespoons of fresh thyme, diced
• 2 tablespoons of cornstarch
• 3 lbs. of yukon potoates, diced – the smaller you dice the faster they will cook (I left skin on)
• 3 cups of low sodium chicken broth
• 2 cups of lactose free 2% milk
• 1/2 cup of plain greek yogurt
• 1 cup of cheddar cheese
• 1 tablepoon of lemon juice
• salt & pepper to season
• {optional toppings: shredded cheddar cheese, sliced green onions, crispy bacon)

Instructions

1. 1

   Heat a dutch oven to medium high heat, add diced bacon and cook until slightly cripsy. About 4-5 minutes.

2. 2

   Remove bacon from pan and place on a plate with paper towel.

3. 3

   Immediately add onions, garlic, and leeks to the bacon grease and start to saute until onions are translucent and leeks have wilted. About 4-5 minutes.

4. 4

   Add in carrots, fresh thyme, and cornstarch. Stir for 2-3 minutes to incorporate cornstarch.

5. 5

   Next add in potatoes, chicken broth, and milk. Season with salt and pepper. Stir to incorporate.

6. 6

   Cover and bring to a boil, turn down to a low simmer and cook for 20 minutes. Until potatoes are fork tender.

7. 7

   Add in yogurt, cheddar cheese, lemon juice, and season again with salt and pepper to taste.

8. 8

   Cook for an additional 5 minutes, stirring throughout so the cheese in melted and incorporated into the soup.

9. 9

   Lastly, add half the bacon to the soup and stir it in.

10. 10

    Serve. Garnish with cheddar cheese, reserved crispy bacon and green onion slices.