Potato Soup With the Works

Rachael Ray, Big Orange Book

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 8  slices bacon, chopped
• 4  leeks, white parts only, chopped
• 4 -5  garlic cloves, chopped
• 8  sprigs fresh thyme leaves, stripped from stem
• 1  tablespoon paprika, plus additional for garnish
•  salt
•  pepper
• 4  lbs russet potatoes, peeled and chopped
• 6  cups  chicken stock
•  hot sauce, a dash (or to taste)
• 1  cup  shredded extra-sharp cheddar cheese
• 1  cup  shredded parmigiano-reggiano cheese
•  chopped scallion, for garnish
•  sour cream, for garnish

Directions

1. In a big pot, cook the bacon over med-high heat until golden brown, 3-4 minutes.
2. Remove the cooked bacon to a paper towel-lined plate and reserve.
3. While the bacon cooks, fill a bowl with cold water and add the leeks; swish vigorously to release the grit, then lift out the leeks and dry on a kitchen towel.
4. Add the leeks and garlic to the bacon fat and cook until tender, 4-5 minutes.
5. Add in the thyme, paprika, and salt/pepper; then add in the potatoes and stock to the pot; bring to a bubble over high heat.
6. Decrease heat to medium and simmer the potatoes until cooked through, 8-10 minutes.
7. When the potatoes are tender, use a blender, a food processor, or an immersion blender to puree the soup until smooth.
8. Adjust seasonings as needed with salt, pepper, and hot sauce.
9. Serve the soup in a bowl or a mug topped with the two cheeses, the reserved bacon, a sprinkling of scallions, a dollop of sour cream, and a dash of paprika.