Recipe by Rosie Rob
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.
- 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
Directions See How It's Made
- 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.
- 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.
- Meanwhile, fry the bacon in the remaining butter over medium heat, stirring occasionally, until browned and crisp. Drain on kitchen paper and set aside.
- 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.
- Coarsely chop the potato skin and the entire remaining potato and add to the saucepan with the leeks.
- Puree the contents of the pot in batches in a blender until very smooth. Return the soup to a clean pot and reheat gently.
- 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.
- Serve garnished with the remaining Cheddar cheese, the bacon bits, and chives.