Potato Soup with The Works

{"handle":"potato-soup-with-the-works","title":"Potato Soup with The Works","seoTitle":"Potato Soup with The Works","ingredients":"

• 8 slices bacon, chopped
• 4 leeks, green parts removed and discarded, white parts chopped
• 4-5 cloves garlic, chopped
• 8 sprigs fresh thyme, leaves removed from stems
• 1 tablespoon paprika, plus additional for garnish
• Salt and freshly ground black pepper
• 4 pounds Russet potatoes, peeled and chopped
• 1 1/2 quarts chicken stock
• A dash of hot sauce (optional)
• 1 cup shredded New York-style cheddar cheese
• 1 cup shredded Parmigiano Reggiano cheese
• Scallions, for garnish
• Sour cream, for garnish (optional)

","preparation":"

In a large, heavy-bottomed pot over medium-high heat, cook the bacon until golden brown. Remove the cooked bacon to a paper towel-lined plate and reserve.

Add the leeks and garlic to the bacon fat and cook until tender, about 4-5 minutes. Add in the thyme, paprika, some salt and some freshly ground black pepper. Add the potatoes and stock to the pot and bring up to a bubble.\n\nReduce the heat to medium and simmer the potatoes until cooked through, about 8-10 minutes. When the potatoes are tender, puree the soup until smooth using a blender, food processor or immersion blender.

Adjust the seasonings as needed with salt, freshly ground black pepper and hot sauce, if desired. Serve the soup in a bowl or mug topped with some of the two cheeses, reserved bacon, a sprinkling of scallions, a dollop of sour cream and a dash of paprika.\n\nThis is one of many \"Yum-o!\" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to www.yum-o.org.

","tags":"boil,cheese,dinner,food processor or blender,lunch,pork,potatoes,sauté,simmer,soups and stoups,vegetables,Yum-o! Family-Friendly,Yum-o! The Family Cookbook","publishDate":"2008-01-31T08:00:00Z","status":"Publish","author":"rachael-ray","image":false}