Shelly's Recipe

BAKED POTATO AND LEEK SOUP WITH CHEDDAR AND BACON

Category: Soups

1 lb russet potatoes
4 tbsp unsalted butter
2 medium leeks (white and light green parts), sliced and rinsed well
2 medium cloves garlic, minced
Kosher salt and pepper
2 cups chicken broth
4 slices bacon, cooked and crumbled
1/2 cup milk and sour cream
1 cup grated sharp cheddar cheese
2 tbsp thinly sliced scallion greens or chives

Heat the oven to 375. Scrub the potatoes, pat dry, and pierce several times with a fork. Set them directly on the oven rack and bake until very tender, about 1 hour. Let cool completely on a cooling rack. Melt the butter in the coup 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. Simmer until the leeks are very tender, about 20 minutes.

Cut once of the cooled potatoes in half lengthwise and scoop out 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. Puree the contents of the pot in batches and add to the pot with the leeks. Puree the contents of the pot in a blender until very smooth. Return the soup to a clean pot and reheat over medium low. Whisk together the milk and sour cream and then whisk this into the soup, along with 1/2 cup of the cheese. Stir in the diced potato. Season with salt and pepper. Serve garnished with the remaining cheese, bacon bits and the scallions.