Baked Potato and Leek Soup with Cheddar and Bacon

With a couple of potatoes on hand, you can create this filling soup -- it’s like a baked potato in a bowl.

From Fine Cooking Comfort Food, Taunton Press, 2011

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Ingredients

2 medium russet potatoes (about 1/2 lb. each)		4 thick slices bacon, cut into 1/2-inch dice
1/4 cup unsalted butter		1/2 cup milk
2 1/2 cups sliced leeks (about 2 medium leeks; white and light green parts), rinsed well		1/2 cup sour cream
2 medium cloves garlic, minced		1 cup grated sharp Cheddar
Kosher salt and freshly ground black pepper		2 tablespoons thinly sliced scallion greens or fresh chives
2 cups homemade or lower-salt chicken broth

directions

Total:

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1
Heat the oven to 375°F. Scrub the potatoes in water, pat dry, and pierce in several places with a fork. Set them directly on an oven rack and bake until very tender when pierced with a fork, about 1 hour. Let cool completely on a wire rack.
2
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. Bring to a simmer over medium heat and cook until the leeks are very tender, about 20 minutes.
3
Meanwhile, put the bacon in a skillet and cook over medium heat, stirring occasionally, until browned and crisp, 8 to 10 minutes. Transfer the bacon bits with a slotted spoon to a saucer lined with paper towels to drain and cool.
4
When the potatoes are cool, cut one of them in half lengthwise. Use a large spoon to scoop the flesh 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. Purée the contents of the pot in a blender until very smooth (you’ll need to work in batches).
5
Return the puréed soup to a clean soup pot and reheat over medium low. In a small bowl, whisk the milk and sour cream until smooth and then whisk this into the soup, along with 1/2 cup of the Cheddar. Stir in the diced potato. The soup should be fairly thick, but if it seems too thick, thin it with a little water. Season to taste with salt and pepper. Serve garnished with the remaining Cheddar, the bacon bits, and the scallions or chives.

nutritional information

Calories: 470		Fiber: 3 g
Fat: 32 g		Saturated Fat: 20 g
Carbohydrates: 30 g		Protein: 15 g
Sodium: 850 mg		Monounsaturated Fat: 9 g
Polyunsaturated Fat: 2 g

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Baked Potato and Leek Soup with Cheddar and Bacon

Ingredients

directions

nutritional information