Potato Soup With the Works |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Rachael Ray, Big Orange Book 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.
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