Baked Potato & Leek Soup With Cheddar & Bacon

Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

This soup is fantastic! Think of a loaded baked potato with butter, sour cream, onion, cheese, and bacon. Now picture it as a creamy bowl of delicious soup. Yum! Potatoes are used skin and all so be sure to scrub them well.

Ingredients Nutrition


  1. Heat the oven to 375 degrees F. Scrub the potatoes, pat dry, and pierce several times with a fork. Set them directly on the oven rack and bake until very tender, about 1 hour. Let cool completely on a cooling rack.
  2. *Cook's Note: Sharp cheese works well in this soup because it melts smoothly. Extra sharp will give you a more pronounced flavor but because of the lower moisture content, the soup will be less smooth.
Most Helpful

I used the ingredients of this recipe to make a soup but couldn't be bthered baking the potatoes first so just made the regular way, it was a lovely smooth creamy tasty soup that was enjoyed by the whole family...I think there are a few steps of the recipe missing though so I just made as I do regular soup.

**Mandy** June 25, 2010