3 leeks

1 shallot

1 large carrot

2 garlic cloves

3 medium white potatoes

5 thyme sprigs

1 tbsp olive oil

½ stick butter

4 c ramen stock or veggie stock

¾ c heavy cream

1 c mature cheddar

Soy bacon (optional)

2 green onions (greens only)

5–6 chives

salt

pepper

chili oil

Step 1

Rinse leeks in cold water to remove any grit. Cut up all other vegetables.

Step 2

Heat 1 tbsp olive oil with butter in a large pan. Soften the vegetables then add the garlic, thyme, and potatoes. Season with salt.

Step 3

Add the stock and simmer until the potatoes are very tender.

Step 4

Add the cream and black pepper. Simmer for another 2 minutes.

Step 5

In a blender, transfer potato mixture, add cheese and 2 tbsp butter. Blend until smooth.

Step 6

Serve the soup with an assortment of topping: bacon bits, sliced green onion, chives, and chili oil.

Step 7

optional: Cut the bacon into small slices and crisp in a pan. Let cool, then chop into small pieces.