Cheesy potato bacon leek soup recipe

1. In a large saucepan or stockpot, bring cubed potatoes and chicken broth to a boil. Cook until potatoes are tender (about 25 minutes).

2. Meanwhile, place bacon pieces in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons of grease and set aside. Saute the leeks in the frying pan with the reserved bacon grease 5-8 minutes or until tender.

3. When the potatoes are about half done, stir in the fried leeks and cook until the potatoes are done. When potatoes are done add a heavy cream and blitz the soup with immersion blender, just that some of the potatoes and leeks are blended but the soup is still chunky.

4. Now add bacon, garlic powder, salt, pepper and cheese. Cook on medium for 5 minutes.