Ingredients
4 tbsp butter
2 leeks, cut in half length wise then cut into 1/4 in half moons
3 lbs of Yukon gold potatoes, chopped into 1.5 inch ish chunks
1 cup frozen spinach
4 cloves of garlic, sliced
2 stalks green onion, thinly sliced
6 cups bone broth
1 cup heavy cream
1 tsp lemon zest
1 - 2 tbsp salt
½ cup sharp cheddar cheese, grated
12 oz thick cut bacon, cooked and chopped
Directions
Step 1
Preheat oven to 350F. Place bacon on a baking sheet in a single layer and bake for 20 minutes, flip, and then another 10-20 minutes more. Once nice and crispy just give that a chop! I stack all of the pieces, cut it length wise, then cut into about 1/2 in squares. While this is baking continue on with the rest of the recipe!
12 oz thick cut bacon, cooked and chopped
Step 2
Heat a large dutch oven over medium heat and plop in the butter. Melt dat and then add in your leeks. Cook for about 5-7 minutes, or until nice and softened.
4 tbsp butter
2 leeks, cut in half length wise then cut into 1/4 in half moons
Step 3
Add in garlic, give it a stir for about 20 seconds, then add in all of the bone broth (I used half chicken and half beef, so you do you!)
4 cloves of garlic, sliced
6 cups bone broth
Step 4
Use an immersion blender to blend that all up. While this isn’t totally necessary, it will yield a smoother and easier to eat soup at the end. Keep the blender handy because we’re going to use it again!
Step 5
Add in potatoes and spinach and let that simmer for about 20 minutes, or until the potatoes are fork tender. At this point I personally like to give it another 3-4 pulses with the immersion blender just to add a littttttle more body with blended potatoes, but once again not totally necessary.
3 lbs of Yukon gold potatoes, chopped into 1.5 inch ish chunks
Step 6
Add in the lemon zest, heavy cream and mixie mix to combine. Give the soup a lil taste and adjust the salt accordingly, I added about 1 tbsp. You want to err on the side of less salty because it will get additional salt from the cheddar cheese and bacon!
1 tsp lemon zest
1 cup heavy cream
1 - 2 tbsp salt
Step 7
Generously fill up a soup bowl, top first with the cheese to make it meltyyyyy, bacon, then green onion.
½ cup sharp cheddar cheese, grated
2 stalks green onion, thinly sliced
12 oz thick cut bacon, cooked and chopped
Step 8
ENJOY!
