-
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.
