Description
This recipe appeared in one of our local newspapers. I made some changes to enhance the soup.
Ingredients
- Bacon
- Leeks
- Garlic Cloves
- Thyme Leaves
- Hungarian Paprika
- Salt
- White Pepper
- Yukon Gold Potatoes
- Chicken Broth
- Tabasco Sauce
- Extra-sharp Cheddar Cheese
- Parmigiano-reggiano Cheese
- Scallion
- Sour Cream
Instructions
- In a large heavy-bottomed cooking pot, cook the bacon over medium-high heat until golden brown, 3 to 4 minutes
- Remove the cooked bacon to a paper towel-lined plate and reserve
- 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
- Using a slotted spoon, remove the leeks to a paper towel-lined bowl to absorb any water
- Add the leeks and garlic to the bacon fat in the cooking pot and cook until tender, 4 to 5 minutes
- To the cooking pot, add thyme, paprika, salt, pepper, potatoes, chicken broth, and tabasco sauce and bring up to a bubble over high heat
- Reduce heat to medium and simmer until the potatoes are cooked through, 8 to 10 minutes
- When the potatoes are tender, using an immersion blender or puree in a food processor until the soup is smooth
- Add cheddar cheese and parmesan cheese and heat until melted, whisking all the time until well blended, 3 to 4 minutes
- Adjust seasonings to taste, salt, pepper and tabasco sauce
- Serve the soup in bowls, topped with chopped scallions, a sprinkle of reserved bacon, a dollop of sour cream and a sprinkle of paprika