Potato Soup my Way

I already have one great potato soup recipe on here, but tonight I felt like trying a more brothy, less creamy potato soup. This came out pretty chunky and tasty - just the way I wanted it.

3 russet potatoes (about 3 pounds), cut into approx 24 pieces each
1 leek, chopped
1/2 yellow onion, diced
4 stalks celery, diced
3 cloves garlic, minced
6 slices thick cut bacon
3 tbsp sherry
1 tsp thyme
2 14.5 oz cans low-sodium chicken broth
2 tsp. tobasco sauce
salt & pepper
shredded sharp cheddar

In a dutch oven, cook bacon. Remove bacon and set aside. Also remove about half the bacon fat - you want enough left to saute the onion, celery and leek, but not enough to make the soup greasy.

Saute the onion, celery, leek, and garlic in the remaining bacon fat for about 4 minutes until they just begin to soften. Add the sherry and cook, uncovered, until most of the liquid is gone. Add the thyme, stir well.

Add stock, tobasco, and potatoes to the pot. If necessary, add a little water to fully cover the potatoes. In a dutch oven, this should be about 1/2 a cup of water. Bring to a boil, then reduce heat and simmer till potatoes are soft - about 20 minutes.

With a potato masher, break up the potatoes till they are your desired consistency. I broke mine up pretty good so it almost looks like a creamy soup. Add salt & pepper to taste. Chop the previously cooked bacon and add to the soup, cook for a few minutes till the bacon is warm again.

Serve topped with shredded cheddar.