- 2 leeks, chopped
- 2 yellow onions, chopped
- 2 tablespoons [30 mL] peanut oil
- 4 baked potatoes, peeled and chopped
- 6 cups [1.5 L] chicken stock
- Salt and pepper, to taste
- 6 tablespoons [90 mL] sour cream
- 1/4 cup [60 g] grated Cheddar cheese
- 1/4 cup [60 mL] chopped bacon
- Carrots, chopped [optional]
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- Saute leeds and onions with peanut oil until translucent.
- Add potatoes; cover all with chicken stock.
- Let simmer for 20 minutes.
- Season with salt and pepper.
- Whisk in sour cream.
- Serve, garnished with grated cheese, bacon and, if desired, with carrots.
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