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Recipe

Baked Potato & Leek Soup with Cheddar & Bacon

Scott Phillips

Yield: Serves four.

Servings: Yields about 6 cups.

 

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), rinsed well
  • 2 medium cloves garlic, minced
  • Kosher salt and freshly ground black pepper
  • 2 cups homemade or low-salt canned chicken broth
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 4 thick slices bacon, cut into 1/2-inch dice
  • 1 cup grated sharp Cheddar (about 1/4 lb.)
  • 2 Tbs. thinly sliced scallion greens or chives

Nutritional Information

      Calories (kcal) : 290
      Fat Calories (kcal): 15
      Fat (g): 20
      Saturated Fat (g): 9
      Polyunsaturated Fat (g): 85
      Monounsaturated Fat (g): 2
      Cholesterol (mg): 850
      Sodium (mg): 3
      Carbohydrates (g): 32
      Protein (g): 30

Preparation

  • 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.

  • 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 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.

Reviews

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Reviews

  • colehour | 04/01/2017

    Great reason to bake a couple extra potatoes. Solid flavour delivery--goes together in a snap. Those who complained about no potator flavour or thin consistency may have used small- versus medium-sized potatoes. I did opt for 3 cups of chicken broth + 1 cup water for extra flavour (salted chicken broth, so no extra salt). Also used cream instead of milk for a bit more richness and some nutmeg. Through in all the cheese (easier).

  • Halffastcook | 03/06/2016

    Not great. Way too thin.. I added flour to it and that thickened it a bit. Not nearly enough bacon or potato, or sour cream.. not a flavorful base. All in all a weak recipe.

  • DJ | 06/18/2014

    Serious lack of potato flavor in this soup. I have made it twice and think it needs twice the amount of potato. Fine Cooking recipes are usually much better than this one.

  • MissB79 | 01/22/2014

    The overall flavor was good, but there wasn't enough potato and too much leek. I used just over a pound of potatoes, but there wasn't enough to blend to make it creamy and still have some left over for chunks. It was a bit watery. Next time I'll add more potatoes.

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