Creamy Potato Soup
Fresh and vibrant
A classic pasta dish, reimagined for ease and maximum flavor.
Prep: 15 minutesCook: 25 minutesServes 4
Main
| Item | Quantity |
|---|---|
| Bacon— diced | 340g (12 piece) |
| Unsalted Butter | 114g (1 stick) |
| Leeks— large, white and light green parts thinly sliced | 800g (4 count) |
| Garlic Cloves— minced | 4 clove |
| All-Purpose Flour | 60g (1/2 cup) |
| Russet Potatoes— peeled and 1-inch diced | 1814g (4 lb) |
| Chicken Stock | 1920g (8 cup) |
| Milk | 480g (2 cup) |
| Heavy Cream | 480g (2 cup) |
| Kosher Salt | 4 tsp |
| Pepper— plus extra freshly ground for topping | 1 tsp |
| Sharp White Cheddar Cheese— grated, plus extra for topping | 114g (1 cup) |
| Green Onions— for topping | 60g (4 count) |
Steps
- Cook the bacon in a medium-sized pot over medium heat until crispy, about 8 minutes. Remove the bacon from the pan using a slotted spoon and transfer to a paper towel-lined plate; reserve the bacon drippings in the pot.
- Melt the butter in the reserved bacon drippings. Stir in the leeks and garlic and cook until the leeks are softened, about 4 minutes.
- Sprinkle the flour over the leek mixture and stir until incorporated, about 1 minute.
- Add the potatoes along with the 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.
- Transfer half of the soup to a blender and blend until smooth (alternatively, use an immersion blender to blend half the soup directly in the pot).
- Return the blended soup to the pot along with the reserved bacon, salt, pepper, and cheddar cheese. Stir until the cheese is fully melted.
- Serve warm topped with green onions, freshly ground pepper, and a little extra cheese.
Topping
| Item | Quantity |
|---|---|
| Fresh Parsley— chopped | 15g |
| Parmesan Cheese— grated | 30g |
Steps
- Garnish with parsley and grated Parmesan.
italianvegetarianmain-coursequick