Loaded Bacon, Leek, and Cheddar Potato Soup

Throughout the spring, summer, fall, and winter, this hearty, entrée-level soup beckons to me. In this recipe, bacon lardons, sauteed leeks, boiled potatoes, and shredded cheddar cheese combine to form a decadent soup sent straight from above.

I like to serve this piping-hot soup alongside homemade brown bread that has been pre-loaded with extra softened butter on each slice. Buttered bread and soup might sound like a strange combination to the uninitiated…but it’s worth trying from a flavor perspective—please tell me if I’m wrong here!

The following recipe makes enough soup for two incredibly hungry, working-class Irishman, or six regular folks.

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Loaded Bacon, Leek, and Cheddar Potato Soup

Throughout the spring, summer, fall, and winter, this hearty, entrée-level soup beckons to me. In this recipe, bacon lardons, sauteed leeks, boiled potatoes, and shredded cheddar cheese combine to form a decadent soup sent straight from above.

I like to serve this piping-hot soup alongside homemade brown bread that has been pre-loaded with extra softened butter on each slice. Buttered bread and soup might sound like a strange combination to the uninitiated…but it’s worth trying from a flavor perspective—please tell me if I’m wrong here!

The following recipe makes enough soup for two incredibly hungry, working-class Irishman, or six regular folks.

Ingredients

• 2 large leeks (green sections removed, white sections cut and washed)
• 2 Tbsp butter
• 2 Tbsp olive oil
• 12 oz bacon lardons
• 32 oz chicken stock
• 4 sprigs fresh thyme
• 2 bay leaves
• 4 Yukon gold potatoes (washed, peeled, cubed)
• 8 oz heavy cream
• 2 tsp Kosher salt
• 2 tsp sherry vinegar
• 1 cup cheddar cheese (shredded)
• Kosher salt and freshly-ground black pepper (to taste)
• 3 Tbsp fresh chives (finely sliced)
• ¼ cup sour cream (for serving, if desired)

Instructions 

• Cut, rinse, and drain the leeks (multiple times if they are dirty).
• Heat up the butter and olive oil in a medium-sized soup pot.
• Cook the leeks and the bacon lardons very slowly on medium heat for 30 minutes, or until leeks are completely tender and cooked down to soft consistency.
• While cooking the leeks and bacon, add a splash of chicken stock if they get too dry.
• When the leeks are completely cooked-down, add the remaining chicken stock, bay leaves, fresh thyme, and cubed potatoes.
• When the potatoes are completely tender, remove the fresh thyme.
• *This should take about forty additional minutes.
• Add a splash of sherry vinegar, and season the soup to taste with Kosher salt & freshly ground pepper.
• Transfer the cooked soup to a food processor, or use an immersion blender to puree the soup into a relatively smooth consistency.
• When the soup has been blended, mix in the heavy cream and cheddar cheese, off the heat.
• *Mix until the shredded cheddar cheese is fully emulsified into the soup.
• Taste the soup again with the heavy cream and cheddar cheese, and adjust the level of Kosher salt and freshly-ground black pepper, if desired.
• If you prefer a thinner soup consistency, you can add more chicken stock. If you prefer a richer soup, add more cheddar cheese or heavy cream.
• *Alternatively, for a thicker soup consistency, you can use more potatoes earlier on.
• Serve the soup hot, with freshly-sliced chives on top, and perhaps a dollop of added sour cream.

Notes

Any leftovers will taste amazing when reheated, perhaps even better than the original soup!