POTATO SOUP WITH CHEESE AND BACON
Make and share this Potato Soup With Cheese and Bacon recipe from Food.com.
Provided by William Uncle Bill
Categories Potato
Time 34m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a large heavy-bottomed cooking pot, cook the bacon over medium-high heat until golden brown, 3 to 4 minutes.
- Remove the cooked bacon to a paper towel-lined plate and reserve.
- 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.
- Using a slotted spoon, remove the leeks to a paper towel-lined bowl to absorb any water.
- Add the leeks and garlic to the bacon fat in the cooking pot and cook until tender, 4 to 5 minutes.
- To the cooking pot, add thyme, paprika, salt, pepper, potatoes, chicken broth, and Tabasco sauce and bring up to a bubble over high heat.
- Reduce heat to medium and simmer until the potatoes are cooked through, 8 to 10 minutes.
- When the potatoes are tender, using an immersion blender or puree in a food processor until the soup is smooth.
- Add cheddar cheese and Parmesan cheese and heat until melted, whisking all the time until well blended, 3 to 4 minutes.
- Adjust seasonings to taste, salt, pepper and Tabasco sauce.
- Serve the soup in bowls, topped with chopped scallions, a sprinkle of reserved bacon, a dollop of sour cream and a sprinkle of paprika.
Nutrition Facts : Calories 1010, Fat 45.9, SaturatedFat 21.8, Cholesterol 92.5, Sodium 2559.2, Carbohydrate 111.8, Fiber 11.1, Sugar 9.2, Protein 39.9
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