Baked Potato and Leek Soup with Cheddar & Bacon
Source of Recipe
From "Cooking New American: How to Cook the Food You Love to Eat"
List of Ingredients
- 2 medium russet potatoes (about 1/2 lb. each)
- 4 Tbsp unsalted butter
- 2 medium leeks (white and light green parts), sliced and rinsed well
- 2 medium cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 2 cups homemade or low-salt canned chicken broth
- 4 thick slices bacon, cut into 1/2-inch dice
- 1/2 cup milk
- 1/2 cup sour cream
- 1 cup grated sharp Cheddar (about 1/4 lb.)
- 2 Tbsp thinly sliced scallion greens or chives
Instructions
- Heat the oven to 375� 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.
- Melt the butter in a soup pot over medium-low heat. Add the leeks and garlic, season with salt and cook, stirring occasionally, until softened -- about 10 minutes. Add the broth and 2 cups water. Simmer until the leeks are very tender, about 20 minutes.
- Meanwhile, cook the bacon over medium heat, stirring occasionally, until browned and crisp. Transfer to a paper towel-lined plate to drain.
- Cut one of the cooled potatoes in half lengthwise and scoop the flesh out in one piece from each half. Cut the flesh into 1/2-inch cubes and set aside. Coarsely chop the potato skin and the entire remaining potato and add to the pot with the leeks. Pur�e the contents of the pot in batches in a blender until very smooth.
- Return the soup to a clean pot and reheat over medium-low. Whisk together the milk and sour cream, and then whisk this into the soup, along with 1/2 cup of the Cheddar. Stir in the diced potato. Season with salt and pepper. Serve garnished with the remaining Cheddar, the bacon bits, and the scallions or chives.
Yields about 6 cups; serves 4
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NOTE:
Sharp cheese works well in this soup because it melts smoothly. Extra sharp will give you a more pronounced flavor but because of its lower moisture content, the soup will be less smooth.
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