Baked potato and leek soup with cheddar and bacon

Baked Potato and Leek Soup with Cheddar and Bacon

Baked Potato and Leek Soup with Cheddar and Bacon

Yields about 6 cups; serves 4

Ingredients

  • 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 only), well washed
  • 2 medium cloves garlic, minced
  • Kosher salt
  • 2 cups homemade or lower- salt 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.)
  • Freshly ground black pepper
  • 2 Tbs. thinly sliced scallion greens or chives

Russets work for this soup since you’ll be pureéing it. Don’t use russets in any soup where you want the potatoes to stay in small chunks.

  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). Return the puréed soup to a clean soup pot and reheat over medium low. 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.