Ladle up a bowl of loaded potato soup

Ingredients • 1 tablespoon olive oil• 2 tablespoons unsalted butter• 2 small leeks, chopped• 2 stalks celery, sliced• 2 cloves garlic, smashed• 2 bay leaves• 1 teaspoon kosher salt• ½ teaspoon black pepper• 6 cups chicken broth• 3 pounds Yukon gold potatoes, peeled and diced• ⅓ cup heavy cream• Bacon, cooked and chopped• Sliced scallions• Shredded cheddar Instructions 1. Melt olive oil and butter in a large pot. Add the leeks, celery, and garlic, and saute over high heat until softened, about 3 minutes. 2. Stir in bay leaves, salt, and pepper. Pour in the broth and bring to a boil. Add the potatoes and cook until tender, about 12 minutes. Remove the pot from the heat. 3. With an adult’s help, and working in batches, ladle the soup into…

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The Week Junior US (Digital) - 1 Issue, Issue 197

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