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Potato Soup with The Works


  • 8 slices bacon, chopped

  • 4 leeks, green parts removed and discarded, white parts chopped

  • 4-5 cloves garlic, chopped

  • 8 sprigs fresh thyme, leaves removed from stems

  • 1 tablespoon paprika, plus additional for garnish

  • Salt and freshly ground black pepper

  • 4 pounds Russet potatoes, peeled and chopped

  • 1 1/2 quarts chicken stock

  • A dash of hot sauce (optional)

  • 1 cup shredded New York-style cheddar cheese

  • 1 cup shredded Parmigiano Reggiano cheese

  • Scallions, for garnish

  • Sour cream, for garnish (optional)


In a large, heavy-bottomed pot over medium-high heat, cook the bacon until golden brown. Remove the cooked bacon to a paper towel-lined plate and reserve.

Add the leeks and garlic to the bacon fat and cook until tender, about 4-5 minutes. Add in the thyme, paprika, some salt and some freshly ground black pepper. Add the potatoes and stock to the pot and bring up to a bubble. Reduce the heat to medium and simmer the potatoes until cooked through, about 8-10 minutes. When the potatoes are tender, puree the soup until smooth using a blender, food processor or immersion blender.

Adjust the seasonings as needed with salt, freshly ground black pepper and hot sauce, if desired. Serve the soup in a bowl or mug topped with some of the two cheeses, reserved bacon, a sprinkling of scallions, a dollop of sour cream and a dash of paprika. This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to