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1/1 Photo of Baked Potato, Leek and Cheese Soup
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.
Units: US | Metric
Serving Size: 1 (415 g)
Servings Per Recipe: 4
The following items or measurements are not included: