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Potato-Cheddar Soup

Source of Recipe

From "The Weeknight Cook" by Brigit Binns


Recipe Introduction

"Sautéed leeks are a flavorful base for many soups and stews. For a classic potato-leek soup, omit the bacon and the cheese in this recipe."

List of Ingredients

â—¦ 4 slices thick-cut bacon, chopped
â—¦ 1 leek, white part only, halved, rinsed, and thinly sliced
â—¦ 3 large russet potatoes, peeled and cubed
â—¦ 2 cups chicken broth or stock, homemade or purchased
â—¦ 3 cups milk
â—¦ Salt and freshly ground pepper
â—¦ ½ cup (2 ounces) shredded sharp Cheddar cheese


Recipe

In a large saucepan over medium heat, cook the bacon until crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain.

Pour off all but 2 tablespoons of the bacon drippings from the pan and return to medium heat. Add the leek and sauté until translucent, about 2 minutes. Add the potatoes and broth and stir. Bring to a boil, then reduce the heat to low. Cook, covered, until the potatoes are tender, about 15 minutes.

Raise the heat to medium, add the milk and ½ teaspoon pepper, and bring just to a simmer. Using a food processor or blender, process the soup to a smooth purée. Return to the saucepan and reheat to serving temperature. Add the cheese and stir until melted. Season to taste with salt and pepper. Ladle the soup into bowls, sprinkle with the bacon, and serve.

Makes 4 servings