And Chuck made some yummy braided rolls!
On a scale of 1 - 5, we rated Soup #5 Potato and Bacon with Cheddar - 4.35
We loved this soup! In our opinion the only flaw in this soup was it was a little too thin for us. Next time we make it we'll make it a little thicker. Very good soup!
Potato and Bacon with Cheddar
(Recipe from The Soup Sisters Cookbook. . .thanks for the cookbook, Sarah!)
4 slices bacon, diced
1 1/2 cups washed and sliced leeks, white and pale green parts only
1 1/2 lb Yukon gold potatoes, peeled and diced (we used red potatoes as that is what we had)
1 Tbsp finely chopped fresh thyme leaves
6 cups chicken stock
1 cup shredded aged cheddar cheese
1 cup sour cream
Salt and pepper to taste
Heat a large pot over medium heat. Saute the bacon until crispy.
Remove the bacon with a slotted spoon and drain on a paper towel-lined plate.
Saute the leeks in the bacon fat remaining in the pot over medium-low heat until the leeks are softened.
Stir in the potatoes and thyme.
Add the stock. Bring to a boil over high heat, then reduce the heat to medium-low.
Simmer, uncovered, until the potatoes are tender, about 20 minutes.
Remove the pot from the heat and stir in the cheddar cheese and sour cream. (We added some of the hot broth to the sour cream first and then returned to the soup). Add salt and pepper to taste.