Potato Bisque

01Method

1. 1

   Place bacon in a large pot over medium heat and fry until crispy. Transfer to a plate and set aside.

2. 2

   Lower the heat and add the leeks to the rendered bacon fat, cooking gently until softened, about 5 minutes.

3. 3

   Add the potatoes, chicken stock, and thyme. Cover loosely and let the soup simmer until the potatoes are completely tender, approximately 20 minutes.

4. 4

   Take the pot off the heat and blend the soup until smooth. Optionally pass through a strainer, then return to medium heat and stir in the sour cream. Season with salt and pepper.

5. 5

   Ladle into bowls and top with the grated cheddar, reserved crispy bacon, and a scattering of chives or green onion.