Ingredients

To Prepare:

• 2 tablespoons butter
• 1/2 cup finely minced leeks (white part only)
• 1/2 cup finely diced celery
• 4 cloves finely minced garlic
• 1 teaspoon kosher salt
• 1 teaspoon cracked pepper
• 4 cups peeled diced russet potatoes
• 4 cups chicken or vegetable stock
• 1/2 cup heavy whipping cream
• 1/4 cup finely grated parmesan cheese

To Serve:

• 2 tablespoons butter
• 4 strips crispy bacon, chopped
• 1 cup shredded cheddar
• 1/4 cup chopped chives

Directions

1. Melt butter in your soup pot over medium heat.
2. Sauté leeks and celery for 5 minutes until light golden, add garlic and cook for 2-3 minutes until softened.
3. Add salt, pepper, potatoes and stock. Simmer with the lid on for 35-40 minutes until the potatoes are very tender.
4. Remove from heat and cool slightly before pureeing soup with an immersion blender until your desired consistency.
5. Finish with heavy cream and Parmesan cheese, stirring and adjusting seasoning to taste before serving with toppings.