NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|1. Prepare soup with water as directed.|
|2. Sauté leeks, garlic and thyme in butter for 3 to 5 minutes until softened.|
|3. Stir leek mixture into soup; simmer for 3 to 5 minutes or until tender. Stir in 2 cups (500 mL) Cheddar cheese; simmer over low heat for about 1 minute or until cheese is melted.|
- For each portion, ladle 1 1/3 cups (330 mL) into bowl; garnish with 1 tbsp (15 mL) bacon bits and 1 tsp (5 mL) chives.