This soup is a classic and uses potato and leek. I like that milk and sour cream is used instead of heavy cream, to reduce the fat. The potatoes in this dish are first baked and then combined with the sauteed leeks. The mixture was then pureed. The milk, sour cream and cheese were added at the final stage of cooking. The soup came out creamy and not too thick. It is so good, especially when topped with chopped green onions, bacon bits and grated cheese, giving the soup added taste and texture.
Cooking Tips
For the best flavor, choose leeks that are firm and have a vibrant green color. Make sure to clean them thoroughly, as dirt can hide between the layers. When baking the potatoes, wrapping them in foil can help retain moisture, resulting in a fluffier texture. If you want a richer flavor, try roasting the leeks with a bit of olive oil before adding them to the soup. This caramelizes the natural sugars and enhances their sweetness. Also, blending the soup in batches can help achieve that smooth, creamy consistency without overloading your blender.
Serving Suggestions
This soup pairs beautifully with crusty bread or a fresh salad. For a heartier meal, serve it alongside a grilled cheese sandwich. If you want to elevate it, consider garnishing with a drizzle of garlic oil or a sprinkle of fresh herbs like thyme or parsley. A dollop of extra sour cream on top can add a nice touch too. If you are entertaining, serving the soup in individual bowls with a variety of toppings allows guests to customize their experience. Everyone loves a little personalized touch with their meal.
Frequently Asked Questions
What can I substitute for leeks in this soup?
If you can’t find leeks, green onions or shallots can work as a substitute. They will give you a similar mild flavor, but you might want to adjust the quantity since they can be more pungent.
How should I store leftovers?
Store any leftover soup in an airtight container in the fridge for up to three days. If you want to keep it longer, you can freeze it for up to three months, just make sure to leave some space in the container for expansion.
Can I make this soup ahead of time?
Yes, this soup actually tastes even better the next day! You can prepare it a day in advance and just reheat it when you’re ready to serve.
What can I serve with baked potato and leek soup?
This soup goes great with crusty bread or a simple green salad. For a heartier meal, consider adding a grilled cheese sandwich or a side of roasted vegetables.
What are common mistakes to avoid when making this soup?
One common mistake is not cleaning the leeks thoroughly, as dirt can hide between the layers. Also, over-blending can make the soup too thin, so blend in batches for the best texture.
Baked Potato and Leek Soup
Ingredients
- 2 large russet potatoes, about 11 oz each
- 1/4 cup unsalted butter
- 2-1/2 cups sliced leeks, about 2 medium leeks; white and light green parts, rinsed well
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- 2 cups chicken broth
- 2 cups water
- 1/2 cup milk
- 1/2 cup sour cream
- 4 thick slices bacon, cut into 1/2-inch dice
- 1 cup grated sharp Cheddar cheese
- 2 tbsp thinly sliced green onions
Instructions
- Preheat the oven to 375 degrees F.
- Scrub the potatoes under cold running water with a vegetable brush and then wipe dry with paper towels. Pierce the potatoes in several places with a fork. Place on a baking sheet and bake until fork tender, about 1 hour and 10 minutes. Let cool completely on a wire rack.
- In a pot, melt the butter over medium heat. Add the leeks and garlic. Season with salt and cook, stirring occasionally, until the leeks has softened, about 10 minutes. Add the broth and water, and bring to a simmer. Cook, stirring occasionally until the leeks are very tender, about 20 minutes.
- Meanwhile, place the bacon in a skillet and cook over medium heat, stirring occasionally, until browned and crisp, 8 to 10 minutes. Drain and place on a paper towel lined plate.
- When the potatoes are cool to handle, 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. Using a hand blender, purée the contents of the pot.
- Whisk together the milk and sour cream until smooth and then whisk this into the soup, along with 1/2 cup of the cheese. Stir in the reserved diced potato. Season to taste with salt and pepper.
- Serve, garnish with the remaining cheese, bacon bits, and chopped green onions.
Notes
Nutrition
Really good ! I doubled the garlic and I think next time I might triple it.
Awesome!