Yield: Serves four.
Servings: Yields about 6 cups.
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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.
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).
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.
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.
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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