↞ recipe box start page
Category: Soups
Prep Time: Cook Time: Total Time:
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.
view more member recipes
BAKED POTATO AND LEEK SOUP WITH CHEDDAR AND BACON
Category: Soups
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Baked Potato Leek Soup With Cheddar
by marmar3854
Baked Potato and Leek Soup with Cheddar and Bacon The whole potato, skin and all, goes into this thick soup, so wash the potatoes well. Yields about 6 cups; serves 4 2 medium russet potatoe
by marmar3854
Baked Potato and Leek Soup with Cheddar and Bacon The whole potato, skin and all, goes into this thick soup, so wash the potatoes well. Yields about 6 cups; serves 4 2 medium russet potatoe
Potato Leek Soup With Poblanos And Crispy Bacon
by sgre52160
2 large poblano chiles 4 to 8 slices thick-sliced bacon, diced 4 cups (about 2 pounds) 1/2" thick sliced leeks (white and pale green parts only) 1 large white onion, diced 3 pounds Yukon Gold pot
by sgre52160
2 large poblano chiles 4 to 8 slices thick-sliced bacon, diced 4 cups (about 2 pounds) 1/2" thick sliced leeks (white and pale green parts only) 1 large white onion, diced 3 pounds Yukon Gold pot
Bacon, Leek And Cheddar Mini Quiches
by sgre52160
3/4 lb. bacon, cut into medium dice 3 cups medium-diced leeks, washed and drained (about 3 leeks, white and light green parts only) 1-1/4 cups half-and-half 1 cup grated extra-sharp Cheddar (4 oz.)
by sgre52160
3/4 lb. bacon, cut into medium dice 3 cups medium-diced leeks, washed and drained (about 3 leeks, white and light green parts only) 1-1/4 cups half-and-half 1 cup grated extra-sharp Cheddar (4 oz.)
Bacon Cheddar Potato Soup
by sgre52160
6 slices thick bacon, cooked crisp 1 1/2 tsp olive oil 1/2 cup chopped onion and carrots 1 stalk celery, chopped 4 cups chicken broth 4 cups cubed potatoes 1/8 tsp cayenne pepper 1/2 cup shre
by sgre52160
6 slices thick bacon, cooked crisp 1 1/2 tsp olive oil 1/2 cup chopped onion and carrots 1 stalk celery, chopped 4 cups chicken broth 4 cups cubed potatoes 1/8 tsp cayenne pepper 1/2 cup shre
view more member recipes
related CDKitchen recipes
Bob Evans Cheddar Baked Potato Soup
Evaporated Milk Potato Soup
Buchels' Colonial House German Potato Soup
Houlihan's Baked Potato Soup
Loaded Baked Potato Soup
Quick Loaded Baked Potato Soup
Hard Rock Cafe Baked Potato Soup
Our Best Baked Potato Soup
Baked Potato Casserole
Ultimate Twice Baked Potatoes
Recipe Quick Jump