Uploaded December 2024 | Updated September 2026, 15 hours ago
The Ravishing Mrs. Ritter had a hankering for some of this delicious potato soup. It's a real close copy!
This recipe makes 6 1 1/2 cup servings. I doubled it so we'd have plenty for leftovers the next day.
Ingredients:
4 large russet potatoes, scrubbed and peeled and sliced thin
4 slices of bacon
1 tablespoon salted butter
2 leeks, thinly sliced
1 large yellow onion, sliced
6 cups chicken stock
1-2 teaspoons salt (more to taste)
2-4 sprigs fresh thyme
1/2 cup heavy whipping cream
1 cup grated cheddar cheese (for topping)
Green onion s to garnish
Directions:
1. In a large pot, fry bacon until cooked and crisp. Remove bacon and crumble for garnish.
2. Add butter, leeks, and onion, to the pot and cook over medium high heat until softened (about 10 minutes).
3. Stir in stock, potatoes, salt, and thyme. Bring to a boil and cook, stirring occasionally, until soup begins to thicken (about 15-20 minutes).
4. Turn heat down to medium low and cook an additional 15-20 minutes, stirring frequently. Stir continuously the last 5-10 minutes. Bust up the big chunks of potato. Blend soup to desired consistency with an immersion blender.
5. Remove soup from heat and stir in the heavy cream. Fish out the thyme stems. Serve hot with cheese, bacon, and green onions, as a garnish.
The Ravishing Mrs. Ritter had a hankering for some of this delicious potato soup. It's a real close copy!
This recipe makes 6 1 1/2 cup servings. I doubled it so we'd have plenty for leftovers the next day.
Ingredients:
4 large russet potatoes, scrubbed and peeled and sliced thin
4 slices of bacon
1 tablespoon salted butter
2 leeks, thinly sliced
1 large yellow onion, sliced
6 cups chicken stock
1-2 teaspoons salt (more to taste)
2-4 sprigs fresh thyme
1/2 cup heavy whipping cream
1 cup grated cheddar cheese (for topping)
Green onion s to garnish
Directions:
1. In a large pot, fry bacon until cooked and crisp. Remove bacon and crumble for garnish.
2. Add butter, leeks, and onion, to the pot and cook over medium high heat until softened (about 10 minutes).
3. Stir in stock, potatoes, salt, and thyme. Bring to a boil and cook, stirring occasionally, until soup begins to thicken (about 15-20 minutes).
4. Turn heat down to medium low and cook an additional 15-20 minutes, stirring frequently. Stir continuously the last 5-10 minutes. Bust up the big chunks of potato. Blend soup to desired consistency with an immersion blender.
5. Remove soup from heat and stir in the heavy cream. Fish out the thyme stems. Serve hot with cheese, bacon, and green onions, as a garnish.
