Baked Potato & Leek Soup with Cheddar & Bacon

Baked Potato & Leek Soup with Cheddar & Bacon
Photo by Scott Phillips


  • 2 cups homemade or low-salt canned chicken broth
  • 1 cup grated sharp Cheddar (about ¼ lb.)
  • Kosher salt and freshly ground black pepper
  • 2-½ cups sliced leeks (about 2 medium leeks; white and light green parts), rinsed well
  • 2 medium cloves garlic, minced
  • ½ cup milk
  • ½ cup sour cream
  • + 4 more ingredients
    • ¼ cup unsalted butter
    • 4 thick slices bacon, cut into ½-inch dice
    • 2 medium russet potatoes (about ½ lb. each)
    • 2 Tbs. thinly sliced scallion greens or chives

Heat the oven to 375°F. 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...

View full recipe at Fine Cooking


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