°2 onions, minced
°8 garlic cloves, minced
°30 ml (2 tbsp.) butter
°1 white leek, minced
°680 g (4 cups) peeled and cubed red potatoes
°1 liter (4 cups) chicken broth
°375 ml (1 1/2 cups) milk
°2.5 ml black pepper
°2 pinches ground caraway seeds (see note)
°225 g bacon, cutting to lardons
°100 g (1 cup) grated sharp Gouda cheese
°12 thin bread croutons
°50 g (1/2 cup) grated yellow or white cheddar cheese
°30 ml (2 tbsp.) chopped chives
In a large saucepan over medium heat, soften the onions and garlic in the butter until lightly browned. Adding leek and keep cooking for 2 min. Adding potatoes, broth also milk. Bring to boil and simmer uncovered 25 minutes or until potatoes are tender, stirring occasionally. Let cool.
In a blender, purée the soup until smooth. Salt. Add pepper and caraway.
Put the grill at the center of the oven. Preheat oven to broil.
In a small saucepan over high heat, brown the bacon for about 5 minutes. Draining on a plate line with paper.
Place 4-6 ovenproof bowls on a baking sheet. Divide the soup between bowls. Sprinkle with gouda cheese and half the bacon. Top with bread croutons and cheddar cheese.
Bake for 3 minutes . Remove from oven, top with remaining bacon and chives.