Potato Soup With the Works

1. 1

   In a big pot, cook the bacon over med-high heat until golden brown, 3-4 minutes.

2. 2

   Remove the cooked bacon to a paper towel-lined plate and reserve.

3. 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. 4

   Add the leeks and garlic to the bacon fat and cook until tender, 4-5 minutes.

5. 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. 6

   Decrease heat to medium and simmer the potatoes until cooked through, 8-10 minutes.

7. 7

   When the potatoes are tender, use a blender, a food processor, or an immersion blender to puree the soup until smooth.

8. 8

   Adjust seasonings as needed with salt, pepper, and hot sauce.

9. 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.

* Per serving · 4 servings · Values may vary.

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