Directions

Cook the bacon in a large soup pot or dutch oven over medium-high heat until brown and crispy. Remove the bacon to a paper towel–lined plate to drain. Then, reduce the heat to medium and add the leeks, onion, kale and garlic to the bacon grease. Sauté, stirring frequently, about 10 minutes, adjusting the heat, as necessary, so as not to brown.

Stir in the potatoes, vegetable stock, bay leaves, thyme, salt and black pepper to the pot, and bring ot to a boil. Cover and turn the heat down to low. Then, simmer for about 15 minutes, or until the potatoes are very tender.

Remove the thyme sprigs and bay leaves. Purée the soup with a hand-held immersion blender or transfer to a blender and carefully blend until very smooth.

Once the soup is smooth, add the heavy cream and Frigo® Fresh Mozzarella and bring the soup back to a simmer. Cook until the cheese is melted and stirred into the mixture. Taste and adjust the salt and pepper, and check the consistency. If the soup is too thin, simmer a while longer until thickened. If the soup is too thick, add more stock to thin it out.

Garnish with fresh thyme, crumbled bacon, sour cream or grated mozzarella, if desired.

Or, serve with Leek Top Pesto Crostini, recipe below.

Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at www.EmilyEllyn.com.