With their mild onion flavor, leeks are a delicious addition to this potato soup recipe. Bits of bacon, chunks of carrot, and shredded cheddar cheese make the soup taste like a baked potato with all the fixings.
1. In a large deep pot or saucepan, cook bacon on medium-high heat for 5 minutes, until crisp. Drain on paper towels. Discard grease; wipe out pan.
2. In the same pan, heat oil over medium-high heat. Add onion and cook for 2 minutes. Add carrots and leeks, and cook for 2 more minutes. Add broth, potatoes and cayenne. Bring to a boil. Reduce heat to medium-low; simmer, covered, for 20 to 25 minutes, until potatoes are tender.
3. Take soup off heat. Stir in bacon and 1 cup of the cheese. Serve, garnishing with additional cheese if desired.