Creamy Potato, Leek, Bacon and Cheddar Soup

Source: Chef Jean-Pierre: Potato Soup with Bacon, Serious Eats: Loaded Baked Potato Soup, Serious Eats: Potato-Leek Soup

Tags: soup, potato, bacon, cheese

Ingredients

• 900 g cooked riced potato (Weight after boiling in salted water and ricing; frozen is fine.)
• 125 g leek, wash thoroughly and thinly slice the white and tender pale-green parts (Weight before trimming.)
• 200 g onions, peel and finely slice (About one onion; weight before peeling.)
• 80 g celery, remove coarse strings and slice thinly across the stalk
• 300 ml unsalted chicken stock
• 600 ml milk (A starting amount; add more as needed for your preferred consistency.)
• 250 g bacon, remove rind or tough cartilage and cut into short strips
• 300 ml creme fraiche (Save some for garnish and stir the rest into the soup.)
• 150 g mature cheddar, finely grate (Save some for topping and melt the rest into the soup.)

Steps

1. Loose frozen riced potato can go straight into the soup. If it is a solid block, microwave on defrost until you can break it up. Alternatively, briefly dip its sealed, watertight bag in warm water just to loosen the outside, then break it into pieces and put it straight into the hot stock in the potato step below. It does not need to thaw completely; do not leave it sitting in warm water to thaw through.
2. Put the bacon in a cold heavy-bottomed saucepan over medium-low heat. Cook, stirring, until cooked through and the fat has rendered. Lift out the bacon and set aside for serving. Leave some bacon fat in the pan.
3. Add the onion, leek and celery. Cook over low heat, partly covered, for about 15–20 minutes, stirring occasionally, until softened without strong browning. Add a splash of water if the vegetables start catching.
4. Add the stock. Cover and simmer until the celery and leek are completely tender, about 10–15 minutes. Take the pan off the heat and blend the vegetable base until smooth with a stick blender.
5. Return the pan to low heat and add the potato to the stock before adding any milk. Cover briefly to help frozen pieces soften, stirring often and breaking them up with a spoon. Add a splash of water if needed to prevent catching. Once the potato has loosened, gradually stir in about 600 ml milk for four servings. Heat gently until the potato is fully dispersed and the soup is steaming hot throughout. Do not blend after adding the potato.
6. Save some creme fraiche and cheddar for garnish. Stir the remaining creme fraiche into the soup over low heat, then remove from the heat and stir in the remaining cheddar a handful at a time until melted. Add additional milk or water until the soup is the consistency you like. Taste and season as needed. Do not boil after adding the cheese.
7. Serve with the reserved creme fraiche, cheddar and bacon. Finely mince the bacon if preferred, or offer it separately for everyone to add at the table.