leeks, thinly sliced
( white part only)
yellow onion, sliced
1 1/2 quarts
peeled potatoes, sliced evenly in 1/4 inch slices
salt, to taste
cheddar cheese, grated
bacon, cooked and diced
- In a large saucepan, add butter, leeks and onions, and cook.
- (Do not brown vegetables.) Add chicken stock, potatoes, salt and fresh thyme.
- Cook for 40 minutes over medium heat, stirring frequently to avoid scorching.
- Add cream, bring to a boil and serve hot.
- Garnish with Cheddar cheese and diced bacon.