Baked Potato & Leek Soup with Cheddar & Bacon

Our wonderful next door neighbor made this for us when we were moving. Delicious comfort food! We love it so much that I made it for my husband on Valentine’s Day.

This recipe was adapted from Fine Cooking.com. I substituted some of the sour cream with fat free Greek yogurt, doubled the garlic, and used frozen leeks from Trader Joe’s. I either cook the chopped bacon in the microwave or bake it in the oven- not as messy. I ALWAYS double this recipe too. Fabulous.

  • 2 medium russet potatoes (about 1/2 lb. each)
  • 1/4 cup unsalted butter
  • 2-1/2 cups sliced leeks (about 2 medium leeks; white and light green parts), rinsed well (or 1 bag frozen)
  • 2 large cloves garlic, minced
  • coarse salt and freshly ground black pepper
  • 2 cups homemade or low-salt canned chicken broth
  • 1/2 cup milk
  • 1/2 cup sour cream (can substitute creme fraiche or Greek Yogurt)
  • 4 thick slices bacon, cut into 1/2-inch dice (before or after cooking)
  • 1 cup grated extra-sharp Cheddar (about 1/4 lb.)
  • 2 T thinly sliced scallion greens or chives

  1. Heat the oven to 375ºF. 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. (Alternatively, the bacon can be baked in a 350 degree oven until crisp (about 25 minutes) or cooked in the microwave sandwiched between layers of paper towels.)
  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 remaining potatoes (flesh & skin); add to the pot with the leeks.
  5. Purée the contents of the pot with an immersion blender or in a blender/food processor until very smooth (you’ll need to work in two batches). Return the puréed soup to a clean soup pot and reheat over medium low. Whisk together the milk and sour cream until smooth and then whisk this into the soup, along with 1/2 cup of the Cheddar.
  6. 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.
  7. Serve garnished with the remaining Cheddar, the bacon bits, and the scallions or chives.
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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

2 responses to “Baked Potato & Leek Soup with Cheddar & Bacon

  1. Cybele Renault

    This soup is delicious! I decided to make it because I loved the idea of having “comfort food” – it was a total success (Jack and I scraped the pot like kids eating frosting!).

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