Baked Potato and Leek Soup

Course Soup

Prep Time 1 10

Cook Time 40

Total Time 1 50

Servings servings

Author Liza Agbanlog

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

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.