Baked Potato & Leek Soup With Cheddar & Bacon

Submitted by Little Bee

"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: 1hr 45mins
• Ingredients: 12
• Yields: 6 cups
• Serves: 4

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.

Reviews

[Mandy]

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.