Potato-Cheddar Soup
This comforting potato leek soup is the perfect blend of creamy and savory flavors, featuring tender potatoes, fragrant leeks, and crispy bacon. Finished with a touch of sharp cheddar cheese for an extra layer of richness, this soup is sure to warm you up from the inside out on a chilly day. Serve it with a sprinkle of freshly ground pepper and enjoy a cozy and satisfying meal.
— Constant Cookbook
Ingredients
- 4 bacon slices
- 1 leek, white portion only, halved, rinsed and thinly sliced
- 3 large russet potatoes, peeled and cubed
- 2 cups chicken broth
- 3 cups milk
- 1/2 tsp. freshly ground pepper, plus more, to taste
- 1/2 cup shredded sharp cheddar cheese
- Salt, to taste
Instructions
- <b>Cook the bacon and vegetables</b>
- In a large saucepan over medium heat, cook the bacon until crisp, about 5 minutes. Transfer the bacon to paper towels to drain.
- Discard all but 2 Tbs. of the bacon drippings from the pan and return the pan to medium heat. Add the leek and saut&#233; until translucent, about 2 minutes. Add the potatoes and the broth and stir. Bring to a boil, then reduce the heat to low. Cover and cook until the potatoes are tender, about 15 minutes.
- <b>Puree the soup</b>
- Increase the heat to medium, add the milk and the 1/2 tsp. pepper and bring just to a simmer.
- Using a food processor or blender, process the soup to a smooth puree. Return the soup to the saucepan and reheat to serving temperature. Add the cheese and stir until melted. Season with salt and pepper. Ladle the soup into warmed bowls, crumble the bacon on top and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Soup</i>, by Georgeanne Brennan (Oxmoor House, 2006).
Yield
Serves 4.
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