Baked Potato & Leek Soup With Cheddar & Bacon

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.

• Ready In: 1 hr 45 mins
• Serves: 4
• Yields: 6 cups

Ingredients

• 3  medium russet potatoes (about 1/2 pound each)
• 4  tablespoons unsalted butter
• 2  medium leeks, sliced and rinsed well (white and light green parts)
• 2  medium garlic cloves, minced
•  kosher salt
•  fresh ground black pepper
• 2  cups  canned low sodium chicken broth
• 4  slices  thick bacon, cut into 1/2-inch dice
• 1⁄2 cup milk
• 1⁄2 cup sour cream
• 1  cup  grated sharp cheddar cheese (about 1/4 pound, see Cook's Note)
• 2  tablespoons  thinly sliced scallion tops or 2  tablespoons chives

Directions

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.