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    You are in: Home / Recipes / Baked Potato, Leek and Cheese Soup Recipe
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    Baked Potato, Leek and Cheese Soup

    Baked Potato, Leek and Cheese Soup. Photo by Rosie Rob

    1/1 Photo of Baked Potato, Leek and Cheese Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 35 mins

    1 hr

    35 mins

    Rosie Rob's Note:

    A brilliant way to use up those left over jacket potatoes. The first time I made this soup I didn't have any sour cream so I used 2 fl.oz (60ml) natural yogurt and 2 fl.oz (60ml) double cream. It was a great hit and the soup has remained a popular choice for a warm and filling lunch on cold days.

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    Units: US | Metric

    • 2 large baking potatoes (about 1/2 lb/250g each)
    • 3 ounces unsalted butter (75g)
    • 1 lb leek, white and light green parts, sliced and rinsed well (500g)
    • 2 medium garlic cloves, crushed
    • salt & freshly ground black pepper
    • 16 fluid ounces chicken stock (500ml)
    • 4 slices thick rindless bacon, cut into 1/2 in (1 1/2 cm)
    • 4 fluid ounces milk (125ml)
    • 4 fluid ounces sour cream (125ml)
    • 4 ounces strong cheddar cheese, grated (112g)
    • 2 tablespoons chives, thinly sliced


    1. 1
      Pre-heat the oven to 200C/400F/GMK6 and bake the potatoes in their skins for about 1 hour until cooked. Cool completely before using.
    2. 2
      Melt 2 oz (50g) the butter in large saucepan over medium heat. Add the leeks and garlic, season with salt, and cook, stirring occasionally, until softened, about 5 minutes. Add the chicken stock and 16 fl.oz (500ml) water. Simmer until the leeks are very tender, about 20 minutes.
    3. 3
      Meanwhile, fry the bacon in the remaining butter over medium heat, stirring occasionally, until browned and crisp. Drain on kitchen paper and set aside.
    4. 4
      Cut one of cooled potatoes in half lengthwise and scoop the flesh out in one piece from each half. Cut the flesh into ½ in (1 ½ cm) cubes and set aside.
    5. 5
      Coarsely chop the potato skin and the entire remaining potato and add to the saucepan with the leeks.
    6. 6
      Puree the contents of the pot in batches in a blender until very smooth. Return the soup to a clean pot and reheat gently.
    7. 7
      Whisk together the milk and sour cream and then and stir into the soup, along with ½ of the Cheddar cheese. Stir in the diced potato. Season with salt and pepper.
    8. 8
      Serve garnished with the remaining Cheddar cheese, the bacon bits, and chives.

    Ratings & Reviews:

    • on September 23, 2006


      Really georgous soup - real comfort food. Didn't need to change a thing in the recipe either! Many thanks :)

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Baked Potato, Leek and Cheese Soup

    Serving Size: 1 (415 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 621.8
    Calories from Fat 404
    Total Fat 44.9 g
    Saturated Fat 24.6 g
    Cholesterol 109.3 mg
    Sodium 592.5 mg
    Total Carbohydrate 38.8 g
    Dietary Fiber 3.4 g
    Sugars 7.2 g
    Protein 17.9 g

    The following items or measurements are not included:

    rindless bacon

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