This recipe is inspired by Randall Friesen’s St. Patrick’s Day post about Leek and Potato soup.  You can see the photos here.

Ingredients

• 3 tablespoon vegetable oil
• 2 (white & light green parts only) leeks, thinly sliced
• 1 celery stalk, diced
• 1 carrot, diced
• 1/2 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• 2 large potatoes, peeled & chopped
• 3 cups chicken stock
• 2 thick slices bacon
• 1/4 cup shredded Cheddar cheese
• 2 tablespoon minced fresh parsley

Directions

1. In Dutch oven, heat oil over medium-high heat; sauté leeks, celery, carrot, salt, thyme and pepper until softened, about 8 minutes.
2. Add potatoes, stock and 3 cups water; bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 20 minutes. Let cool slightly.
3. Meanwhile, in skillet, fry bacon until crisp; drain on paper towels then crumble.
4. In batches in blender, puree soup until smooth; strain into clean pot and reheat gently. Sprinkle each serving with bacon, cheese and parsley.

Randall linked to some delicious looking potato scones that his wife Lauralea posted.  Check them out as well.

Update: Jordon wasn’t fond of the parsley.