Potato Soup With Cheese and Bacon

Submitted by William Uncle Bill

"This recipe appeared in one of our local newspapers. I made some changes to enhance the soup."

 

• Ready In: 34mins
• Ingredients: 15
• Serves: 4-6

ingredients

• 8 slices bacon, chopped
• 4 medium size leeks, white part only, chopped (about 6 cups)
• 5 large garlic cloves, chopped small
• 1 tablespoon fresh thyme leaves, stripped from the stems (chopped)
• 1 tablespoon Hungarian paprika
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon white pepper
• 4 lbs yukon gold potatoes, peeled and diced (4 large potatoes)
• 6 cups chicken broth
• 3 drops Tabasco sauce
• 1 cup shredded extra-sharp cheddar cheese
• 1 cup shredded parmigiano-reggiano cheese
• 1⁄2 cup chopped scallion (to garnish)
• 1⁄2 cup sour cream (to garnish)
• 1⁄2 teaspoon Hungarian paprika (to garnish)

directions

1. In a large heavy-bottomed cooking pot, cook the bacon over medium-high heat until golden brown, 3 to 4 minutes.
2. Remove the cooked bacon to a paper towel-lined plate and reserve.
3. While the bacon is cooking, fill a large bowl with cold water and add the chopped leeks and swish vigorously to release any possible grit.
4. Using a slotted spoon, remove the leeks to a paper towel-lined bowl to absorb any water.
5. Add the leeks and garlic to the bacon fat in the cooking pot and cook until tender, 4 to 5 minutes.
6. To the cooking pot, add thyme, paprika, salt, pepper, potatoes, chicken broth, and Tabasco sauce and bring up to a bubble over high heat.
7. Reduce heat to medium and simmer until the potatoes are cooked through, 8 to 10 minutes.
8. When the potatoes are tender, using an immersion blender or puree in a food processor until the soup is smooth.
9. Add cheddar cheese and Parmesan cheese and heat until melted, whisking all the time until well blended, 3 to 4 minutes.
10. Adjust seasonings to taste, salt, pepper and Tabasco sauce.
11. Serve the soup in bowls, topped with chopped scallions, a sprinkle of reserved bacon, a dollop of sour cream and a sprinkle of paprika.

Reviews

[yogiclarebear]

After loving your Recipe #164780, my husband (StrongChef) was not surprised to hear that this soup I made for him was your recipe as well. We think you should call this "Potato Soup with Cheese and Bacon that is SUPERB!" It was declared as one of his favorite soups, and I have made a TON of soup! I didn't have Tabasco sauce, so used a few pinches of cayenne. I also didn't have quite 4 lbs of potatoes, but this was still SO THICK I had to use 8 cups of broth and still was very thick. I think my leeks were quite large. I would appreciate more specific measurements of the leeks and the thyme...