Corn, Leek, and Potato Soup with Green Onions, Cheese, and Crispy Bacon
Serves 6-8

Creamy potato soup is the definition of comfort food. Finely chopped leeks are slowly cooked in bacon fat, diced potatoes are gently boiled in chicken stock and sweet and juicy corn is added in to to brighten this rich, simple, and all around pleasing soup.

Ingredients:
4-5 strips of bacon
3 leeks, finely diced
2 cloves garlic, minced
2 tablespoon butter
8-10 Yukon gold potatoes, diced into 1/2" cubes
2-3 bay leaves
6 cups chicken broth
1 cup water
1/4 teaspoon thyme
1 teaspoon Kosher salt
1/4 teaspoon black pepper
1 lb frozen corn
1-1/2 cups half and half

Garnish:
1 cup sharp cheddar cheese, grated
1/2 cup green onions, sliced

Directions:
1. Fry the bacon in a Dutch oven or large soup pot. Drain on a paper towel, crumble and set aside until time to garnish the soup. Remove all but two tablespoons of bacon grease.
3. Add the leeks to the pot and and sauté until they begin to turn translucent. Add the garlic and butter and continue to sauté another 2-3 minutes until garlic is fragrant.
4. Add the diced potatoes, bay leaves, chicken broth, water, thyme, salt, and pepper and bring the soup to a boil. Boil until the potatoes are fork tender, about 15 minutes. 
5. Add the frozen corn and stir in the half and half. Season with additional salt and pepper to taste.
5. Tear the bacon into small pieces and serve as a garnish along with the cheese and green onions.