Description
A rich and comforting soup that is creamy, hearty, cheesy, and delicious!
Ingredients
Scale
- 5 strips of bacon, diced
- 1 1/2 cups of diced onions
- 3 garlic cloves, minced
- 4 cups of sliced leeks
- 1 cup of diced carrots
- 2 tablespoons of fresh thyme, diced
- 3 tablespoons of arrowroot (acts like 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 2% milk
- 1/2 cup of plain greek yogurt
- 1 cup of cheddar cheese
- juice of 1 lemon
- salt & pepper to season
- {optional toppings: shredded cheddar cheese, sliced green onions, crispy bacon)
Instructions
- Heat a dutch oven to medium high heat, add diced bacon and cook until slightly cripsy. About 3-4 minutes.
- Remove bacon from pan and place on a plate with paper towel.
- Immediately add onions, garlic, and leeks to the bacon grease and start to saute until onions are translucent and leeks have wilted. About 5-7 minutes.
- Add in carrots, fresh thyme, and arrowroot. Stir for 2-3 minutes to incorporate flour.
- Next add in potatoes, crispy bacon, chicken broth, and milk.
- Cover and bring to a boil, turn down to a low simmer and cook for 20 minutes. Until potatoes are soft.
- Add in yogurt, cheddar cheese, lemon juice, and then salt and pepper to taste.
- Cook for an additional 5 minutes and serve.
