Potato Soup With Cheese And Bacon - cooking recipe

Ingredients

8 slices bacon, chopped
4 medium size leeks, white part only, chopped (about 6 cups)
5 large garlic cloves, chopped small
1 tablespoon fresh thyme leaves, stripped from the stems (chopped)
1 tablespoon Hungarian paprika
3/4 teaspoon salt
1/2 teaspoon white pepper
4 lbs yukon gold potatoes, peeled and diced (4 large potatoes)
6 cups chicken broth
3 drops Tabasco sauce
1 cup shredded extra-sharp cheddar cheese
1 cup shredded parmigiano-reggiano cheese
1/2 cup chopped scallion (to garnish)
1/2 cup sour cream (to garnish)
1/2 teaspoon Hungarian paprika (to garnish)

Preparation

In a large heavy-bottomed cooking pot, cook the bacon over medium-high heat until golden brown, 3 to 4 minutes.
Remove the cooked bacon to a paper towel-lined plate and reserve.
While the bacon is cooking, fill a large bowl with cold water and add the chopped leeks and swish vigorously to release any possible grit.
Using a slotted spoon, remove the leeks to a paper towel-lined bowl to absorb any water.
Add the leeks and garlic to the bacon fat in the cooking pot and cook until tender, 4 to 5 minutes.
To the cooking pot, add thyme, paprika, salt, pepper, potatoes, chicken broth, and Tabasco sauce and bring up to a bubble over high heat.
Reduce heat to medium and simmer until the potatoes are cooked through, 8 to 10 minutes.
When the potatoes are tender, using an immersion blender or puree in a food processor until the soup is smooth.
Add cheddar cheese and Parmesan cheese and heat until melted, whisking all the time until well blended, 3 to 4 minutes.
Adjust seasonings to taste, salt, pepper and Tabasco sauce.
Serve the soup in bowls, topped with chopped scallions, a sprinkle of reserved bacon, a dollop of sour cream and a sprinkle of paprika.