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
- 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.
- 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.
- 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.)
- 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.
- 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.
- 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.