Baked Potato, Leek and Cheese Soup

Recipe by Rosie Rob
READY IN: 1hr 35mins


  • 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


  • 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.