Cream of Leek, Cheddar Cheese and Bacon
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- Prep
- 10 MIN
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- Total
- 40 MIN
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- Serving
- 4 - 6
Ingredients
- 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) Scotsburn 35% cream
- 375 mL (1 ½ cup) Armstrong Old Cheddar Cheese, grated
- Scallions, for garnish
Directions
- In a saucepan, fry the bacon over medium heat until it’s slightly crispy. Set aside.
- In a pot, fry the leeks, potatoes and garlic in the bacon fat over medium-low heat.
- Turn the heat up to medium and add the broth. Cook for 15 minutes.
- Remove 750 mL of the mix and blend it using an immersion blender.
- Pour the blended mixture back into the pot and add the Scotsburn cream. Cook for another 5 minutes.
- Add the Armstrong Old Cheddar cheese and stir. Top with the bacon and scallions, then serve.
Products in this recipe
Cream
In your tea and coffee, on top of fresh berries or the perfect addition to your favourite family recipe – there’s no shortage of fresh and delicious ways to enjoy our cream products.
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