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Potato Bacon Soup
with Cheddar Cheese and Leeks
Prep Time: 15 minutes
Cooking Time: 2 hours
Creamy potato bacon soup is a wonderful
dish to warm up with during Winter. One of the highlights of this recipe is the mix of
textures - a rich broth is thickened with potatoes and garnished with crisp bacon. Leeks
also add a subtle flavor and cheddar cheese a touch of tang. This can also be made as a
Vegetarian dish by excluding the bacon and using
vegetable rather than chicken stock.
For the wine pairing, the two key
components to consider are the saltiness of the dish and the rich texture. An off-dry
Riesling is a great choice to counterbalance the saltiness of the bacon and rich
texture. This may seem a surprising combination, but both are a natural pairing often
found in Alsace and Southern Germany.
2005 Charles Schleret
Riesling, Herrenweg, Alsace
This dry Riesling shows mature character in its classic petrol aroma and creamy
2007 Chateau St. Michelle Riesling,
Dry style that's crisp and refreshing. This value selection shows
more complexity with food. ($13)
Buy at Wine.com
Potato Bacon Soup Ingredients
3-4 leeks, cleaned with leaves removed
8 cups low-sodium chicken stock
1 1/2 cups shredded sharp cheddar cheese
1 cup cream
1/4 cup flour
1/4 cup sherry
3 tbsp butter
2 tbsps ground nutmeg
4 strips bacon
Potato Bacon Soup Cooking
1.) Peel and halve potatoes. Coarsely chop leeks. Grate
cheese. Preheat oven to 375 degrees.
2.) In a large stockpot, melt butter over medium-high heat. Add leeks and stir regularly for 5
minutes or until they become soft.
3.) Add potatoes and stock and bring to a simmer. Let simmer for 1 1/2 hours.
4.) Place bacon on a baking sheet and cook in oven for 20 minutes or until crisp. Remove from
oven and place on papertowels to remove excess grease. When cooled, chop into bits and
5.) After simmering, add cream and sherry to the soup, then mix in a blender or in the pot
using a handblender until smooth.
7.) Dredge grated cheese in flour and add to pot, stirring in until cheese is melted.
8.) Cook at a low boil, uncovered, for another 1/2 hour to allow mixture to cook down and
9.) Season with nutmeg, and add salt and pepper to taste. To serve, ladle soup into bowls and
top with bacon.
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