Potato Soup With Cheese And Bacon

Total Time: 34 mins Preparation Time: 10 mins Cook Time: 24 mins

Ingredients

• Servings: 4
• 8 slices bacon, chopped
• 4 medium size leeks, 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 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)

Recipe

• 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.