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“Rachael Ray, Big Orange Book”
READY IN:
1hr 20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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