Potato Bacon Soup Recipe
a
with Cheddar Cheese and Leeks

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. 

Wine Pairing

"Splurge"
2002 Charles Schleret Riesling, Herrenweg, Alsace
This dry Riesling shows mature character in its classic petrol aroma and creamy mouthfeel. ($25)

"Steal"
2007 Chateau St. Michelle Riesling, Columbia Valley
Slightly sweeter but nicely balanced. This value selection shows more complexity with food. ($9)

Potato Bacon Soup Ingredients

3 pounds Russett potatoes
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
salt and pepper

Potato Bacon Soup Cooking Instructions

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 reserve.

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 thicken slightly.

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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