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Baked Potato + Leek Soup w/Cheddar + Bacon Soup

Source of Recipe

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List of Ingredients

Baked Potato + Leek Soup w/Cheddar + Bacon Soup

Yields about 6 cups; serves 4
The whole potato, skin and all, goes into this thick soup, so wash the potatoes well.
2 medium russet potatoes (about 1/2 pound each)
4 Tablespoons 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 pound)
2 Tablespoons thinly sliced scallion greens or chives

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 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.


Recipe