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Baked Potato & Leek Soup with Cheddar & Bacon

Scott Phillips

Yield: Serves four.

Servings: Yields about 6 cups.


  • 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


  • 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.


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Reviews (28 reviews)

  • beaujo | 12/31/2021

    I love this soup. I used a vitamix so didn't need to puree in batches. I also didn't bother changing to a clean pot. I just didn't see the point in that. I also used more potato than called for.
    Instead of chicken broth I used homemade Veggie broth only because I had that in the freezer and it is delicious.

  • Jan30 | 01/02/2019

    Love this soup! More importantly, my soup-does-not-a-meal-make husband loves this soup! I also use a bit more (25-50%) potato than called for but only because I use giant russets for twice bakeds and stuffed baked potato meals so that's all I have. I generally don't mess with changing pots, either. Just ladle in batches to a blender and put it back in. It is possible multiple passes across the blades activates some of the starch in the spuds because there was absolutely no issue with thickness. Perfect winter meal.

  • sheller2198 | 01/14/2018

    We love this soup. I do use about twice the number of potatoes.

  • 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).

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