12 slices bacon, cooked crispy and crumbled
3 large leeks, chopped small
12 tbsp butter
1 tbsp olive oil
2/3 cup all-purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
2 cups shredded Cheddar cheese
1 cup sour cream
ground black pepper
1 Sautee leeks in 1 tbsp butter and 1 tbsp olive oil until soft, set aside
2 In a stock pot or Dutch oven, melt the butter
over medium heat. Whisk in flour until smooth, cook for 5 minutes over low heat, whisking constantly. Gradually stir in milk, whisking constantly until thickened. DO NOT BOIL. Stir in potatoes and leeks. Bring to a boil, stirring frequently.
3 Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, and salt and pepper to taste. Continue cooking, stirring frequently, until cheese is melted.