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Potato Soup With Cheese and Bacon

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“This recipe appeared in one of our local newspapers. I made some changes to enhance the soup.”
READY IN:
34mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  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.

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