Cheesy Potato Leek Soup

I've  never been a fan of potato soups. They usually taste so... BLAND and BORING. BUT! I had potatoes that were about to go, and I was making salad for dinner so I thought a soup may be good on the side.

I love a good salad, but this soup quickly took over as the star of the show!

Ingredients 

3 TBLSPS Olive oil

2 slices of Applegate Turkey bacon or soy bacon (optional)

2 Leeks washed thoroughly, sliced

2 cloves Garlic, minced

3 TBLSPS flour

4 cups potatoes,  cubed

3 cups chicken/ veggie stock( or enough to cover Potatoes)

1 12 oz can Evaporated fat free milk

5 slices fat free American cheese

2 tsp chicken or veggie bullion

A heavy grinding of fresh black pepper

1/4 tsp Cayenne pepper

Directions 

Heat the oil over low medium- low heat

Cook the turkey or soy bacon an set aside. Break into little pieces. 

To the oil that the bacon was cooking in, add the leeks and cook until softened, a few minutes.

Stir in the garlic and cook until fragrant, about 30 seconds. 

Stir in the flour to make a roux.

Add the Potatoes through the cayenne pepper, stir and cook over medium heat for 30 minutes. 

Taste to see if you need more salt (for us, it was perfect).

The soup should be thick and flavorful. 

Stir in scallions.

Sprinkle with bacon crumbles if using.

Serve!