ellen's cheesy potato leek soup

How To Make ellen's cheesy potato leek soup

• 1

  Peel potatoes and cut into bite-size cubes. Prepare leeks: remove dark green leaves, cut in half lengthwise without cutting all the way through; thoroughly wash the white and light green part under cold water to remove any grit. Slice the leek thinly.
• 
  2

  Place potatoes and leek in a large pot of boiling salted water; add onion and garlic. Cook, covered, about 15 minutes.
• 
  3

  Drain into a colander and set aside.
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  4

  Cook bacon until crispy; crumble and set aside.
• 
  5

  In the same large pot, melt butter; add flour and salt and pepper. Blend with a wire whisk, and add milk gradually, stirring constantly with whisk.
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  6

  When mixture begins to thicken, add the potatoes and leeks back into the pot, stirring until blended.
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  7

  Add the crumbled bacon to the soup; mix well.
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  8

  Add the cheese to the soup and mix well. Stir frequently until cheese is melted and soup is heated through.
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  9

  Spoon into bowls and top with croutons if desired.
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