In a large saucepan, add butter, leeks and onions, and cook briefly until onions are translucent.
Add beef stock, potatoes, and thyme.
Cover and cook for 10 minutes over medium heat, stirring frequently to avoid scorching.
Remove some potatoes and mash those up lightly with a folk.
If available, use immersion blender on the rest of the soup until soup is -mostly- blended. If not available, stir vigorously to break up large chunks. Re-add the potatoes to the soup.
Add half-and-half and bring just to a boil. Salt and pepper to taste.
Serve hot and garnish with the cheddar cheese and diced bacon.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1085g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 110 (41%)|
|Amt Per Serving||% DV|
|Total Fat 12.2g||16 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 33.6mg||10 %|
|Sodium 1962mg||68 %|
|Potassium 1950.3mg||51 %|
|Total Carbohydrate 20.8g||6 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 19.7g|
|Protein 21.5g||31 %|
Powered by: USDA Nutrition Database
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: 270
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.