Ingredients

1 10oz bag frozen broccoli

2 leeks white only sliced in ½ moons

2 12oz cans white potatoes sliced

2 12oz cans chicken broth

½ cup white wine

3 TBLS ex-virgin olive oil

½ cup heavy cream

1 slice bacon

1 TSPN each salt, pepper & thyme

6oz shredded cheddar cheese

Preparation

  1. Clean leeks theory
  2. Cook leeks and bacon in oil for 10 minutes
  3. Remove bacon slice and add white wine reduce by ½
  4. Add chicken broth, potatoes, broccoli, salt, pepper & thyme, bring to boil, reduce heat, cover and simmer for 10 minutes.
  5. Ladle 1/2 of the soup into a blender and blend until smooth. Make sure the top of the blender is not air tight as to let the steam escape. Pour mixture to a separate pot. Repeat until all soup is blended smooth.
  6. On low heat mix in cream and cheese & stir until cheese is melted and the two are blended into the soup
  7. Re-season to taste.