Wandering Gypsy Girl Potato Leek Soup

I got the base for this soup from an Irish Pub cookbook (please see earlier post) and felt it could use a little Gypsy Girl flare. Below is how I made it tonight and I thought it turned out delicious. Alter and enhance as you see fit. Happy Cooking!

1 Leek

2 Potatoes

1/2 sweet onion

1can Chicken stock

3 slices bacon

1pkg cream cheese

1/4 cup heavy cream + extra for garnish

1/4 small block cheddar cheese

chives (garnish)

S&P to taste

3 pieces of bacon diced and fried until crisp.

While the bacon is cooking chop up 1 leek (including the majority of the green stock), 1/2 sweet onion, and two potatoes.

Remove bacon from pan when crisp and reserve for garnish at end. Add 2 pads butter to the bacon drippings in the pan and then add the onion, leeks, potatoes and S&P to taste. Saute until onions are soft but not brown.

Add 1 can chicken stock and 1/2 can of water. Cover with lid and simmer 20min or until potatoes are cooked through.

Poor potatoes/leek stock mixture into a food processor or blender. Pulse/blend until smooth.

Melt 1 package cream cheese, 1/4 cup heavy cream and 1/4 of a small block of cheddar cheese (if you have white cheddar that would be great...I went with yellow because it was what I had).

Pour the blended potato leek mixture back into the pan with the cheese and stir until smooth and heated through. If you desire a slightly thinner consistency simply add more cream, milk or stock until the soup is to your liking.

Garnish with cream, chives and crisp bacon bits.