4 Large Potatoes - peeled and diced
2 Leeks - cleaned and chopped into half moons
Milk - 2 cups
Vegetable Broth - 2 cups
Butter - 4 tbsp
Flour - 3 tbsp
Veggie Bacon - several slices, cut into small pieces and sauteed until crisp
Green Onions - a handful, chopped
Cheddar Cheese - a handful, shredded
Salt and Pepper - to taste
Cover cubed potatoes with salted water in large saucepan and bring to boil. Boil 15 minutes, or until fork tender. Heat 2 tbsp butter in second large saucepan. Add leeks and saute until tender, about 5 minutes. Add flour and remaining butter to leeks, stir until flour is absorbed into the butter. Mash the potatoes with a fork and add to pot with leeks. Add milk and broth, stir to combine. Season with salt and pepper. If soup is too thick, add additional broth. Garnish with veggie bacon, green onions, and cheese. Serves 4+.
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