Categories: Main Dish, Rachael Ray, Soup
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
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In a big pot, cook the bacon over med-high heat until golden brown, 3-4 minutes.
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Remove the cooked bacon to a paper towel-lined plate and reserve.
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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.
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Add the leeks and garlic to the bacon fat and cook until tender, 4-5 minutes.
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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.
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Decrease heat to medium and simmer the potatoes until cooked through, 8-10 minutes.
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When the potatoes are tender, use a blender, a food processor, or an immersion blender to puree the soup until smooth.
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Adjust seasonings as needed with salt, pepper, and hot sauce.
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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.