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Creamy Potato Soup

creamy potato soup made with bacon, leeks and cream topped with extra bacon green onions and white cheddar cheese
  • Serves:  8
  • Prep Time:  15 min
  • Cook Time:  30 min

Ingredients

  • 6 slices bacon, diced
  • 4 tablespoons unsalted butter
  • 2 large leeks, white and light green parts, thinly sliced (about 2 cups)
  • 2 garlic cloves, minced
  • ¼ cup all-purpose flour
  • 2 pounds russet potatoes, peeled and cut into 1-inch cubes
  • 4 cups chicken stock
  • 1 cup whole milk
  • 1 cup heavy cream
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly cracked black pepper, plus more for serving
  • ½ cup grated sharp white cheddar cheese, plus more for serving
  • 3 green onions, thinly sliced, for serving

Method

  1. Place the bacon in a large pot. Set the pot over medium heat and cook, stirring occasionally, until the bacon crisps and the fat is rendered, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate, reserving the fat in the pot.
  2. Add the butter, leeks and garlic and cook, stirring occasionally until leeks are softened, about 5 minutes. Sprinkle the flour over the mixture and stir until incorporated, about 1 minute.
  3. Add the potatoes, chicken stock, milk, and heavy cream. Bring to a boil over high heat, then reduce the heat to a simmer. Cover and cook until the potatoes are very soft, about 10 minutes.
  4. Transfer half the soup to a blender, let cool briefly, and blend until smooth. Return the blended soup to the pot. (Alternatively, use an immersion blender to blend the soup directly in the pot to desired consistency.) Stir in the bacon, salt, pepper, and cheese until melted.
  5. Ladle the soup into bowls. Top with green onions, pepper, and extra cheese before serving.