Mya Allen

Heat a dutch oven or large stock pot over medium-high heat. Add diced bacon and cook until crispy, stirring occasionally. Transfer the bacon to a separate plate, using a slotted spoon. Reduce heat to medium, and add butter to the pot with the reserved bacon fat. Add leeks and saute for about 5 minutes, stirring occasionally, until soft. Add the garlic and sauté for an extra 1-2 minutes, stirring occasionally, until fragrant. Next, add the flour into the mixture and sauté for an additional 1 minute to cook the flour, stirring occasionally. Then stir in the stock until combined, followed by the milk, potatoes and seasoning. Continue cooking until the mixture reaches a simmer – avoiding a full boil. Then reduce heat to medium-low, cover, and simmer for about 15 minutes or until the potatoes are soft, being sure to stir the soup every few minutes so that the bottom does not burn. Once the potatoes are nice and soft, I like to mash the potatoes just a bit to create some varying textures. This is completely optional. Next, add in the cheddar cheese, sour cream, and cooked bacon bits. Taste and season with extra salt and pepper, if needed.