Ingredients

Preparation time: 10 minutes
Cooking time: 45 minutes

1/4 stick butter, unsalted
2 leeks (white part only), thinly sliced
1 large yellow onion, sliced
1 1/2 quarts chicken stock
4 large peeled Idaho potatoes, sliced evenly in 1/4-inch slices
Salt, to taste
2 branches fresh thyme
1/2 cup heavy cream
1 cup Cheddar cheese, grated
1/2 cup bacon, cooked and diced

Directions

In a large saucepan, add butter, leeks and onions, cook. Do not brown vegetables. Add chicken stock, potatoes, salt and fresh thyme. Cook for 40 minutes over medium heat, stirring frequently to avoid scorching. Add cream, bring to a boil and serve hot. Garnish with Cheddar cheese and diced bacon. Makes 8 servings.