In a large pot, boil potatoes in chicken broth until tender.
Meanwhile, in a large skillet, brown bacon pieces. Remove bacon and drain, reserving about 3 Tablespoons bacon fat. In the same pan, add sliced leeks and shallots to bacon fat and fry for about 7-8 minutes until tender.
When potatoes are done, add bacon, shallots and leeks and stir to combine. Add cream, cheese and salt and pepper and stir to combine. Continue to cook on very low heat for 10-15 minutes or until soup is desired thickness.
Serve hot and store leftovers in refrigerator.
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|Serving Size: 1 Serving (572g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 439 (56%)|
|Amt Per Serving||% DV|
|Total Fat 48.8g||65 %|
|Saturated Fat 20.5g||103 %|
|Monounsaturated Fat 19.2g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 101mg||31 %|
|Sodium 968mg||33 %|
|Potassium 1674.3mg||44 %|
|Total Carbohydrate 63.4g||19 %|
|Dietary Fiber 7.9g||32 %|
|Sugars, other 55.4g|
|Protein 22.6g||32 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 777
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