1lbpotatoes(2-3 russet potatoes, peeled and diced)
8sprigsthyme(or 1 tsp dried thyme - more for garnish, if desired)
½tspeach, salt & pepper(or more, to taste)
2-3stripsbacon(cooked, crumbled - reserve some for adding to the top when serving)
¼cupheavy cream(more to drizzle as garnish when serving, if desired)
2Tbspsmoked white cheddar(grated, optional garnish)
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In a large stock pot, melt butter over medium high heat and add sliced leek. Saute the leek for a few seconds by itself, then add the minced garlic and continue to saute until the leek begins to wilt (2-3 minutes).
2 stalks leek, 2 Tbsp butter, 1 ½ Tbsp garlic
Add seasoning (thyme, salt, pepper) once the leek has begun to wilt. Add the chicken broth and diced potatoes, stir and add the turmeric. Stir again and cover. Reduce heat to medium and cook at a low boil until the potatoes are fork tender and come apart easily, about 15 minutes.
1 lb potatoes, 3 cups chicken broth, 8 sprigs thyme, ½ tsp each, salt & pepper, 1 tsp turmeric
Once the potatoes are tender, use a hand blender to puree the soup base until it is your desired level of smoothness (we like ours a bit rustic, with a few chunks that can still be found in the soup). Add the crumbled bacon, chopped chives, and heavy cream. Stir and serve.
2-3 strips bacon, 1 Tbsp chives, ¼ cup heavy cream
Top with your choice of garnish. We used some more crumbled bacon, a few sprigs of thyme, some freshly grated smoked white cheddar and a swirl of heavy cream.