Baked Potato and Leek Soup with Cheddar and Bacon

Think of a loaded baked potato with butter, sour cream, onion, cheese, and bacon. Now picture it as a creamy bowl of delicious soup. Yum! Potatos are used skin and all so be sure to scrub them well.

You might recognize this recipe from the front cover of 'The Rest of the Best of Bridge'!

Prep Time: 35 minutes
Cook Time: 1 hours, 30 minutes

2 medium russet potatoes (about 1/2 pound each)
4 Tablespoons unsalted butter
2 medium leeks (white and light green parts), sliced and rinsed well
2 medium cloves garlic, minced
Kosher salt and freshly ground black pepper
2 cups homemade or low-salt canned chicken broth
4 thick slices bacon, cut into 1/2-inch dice
1/2 cup milk
1/2 cup sour cream
1 cup (about 1/4 pound) grated sharp Cheddar (see Cook's Note)
2 Tablespoons thinly sliced scallion greens or chives


Heat the oven to 375 degrees F.

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 a soup pot over medium-low heat. Add the leeks and garlic, season with salt, and cook, stirring occasionally, until softened, about 10 minutes. Add the chicken broth and 2 cups water. Simmer until the leeks are very tender, about 20 minutes.

Meanwhile, cook the bacon over medium heat, stirring occasionally, until browned and crisp. Transfer to a paper-towel lined plate to drain.

Cut one of cooled potatoes in half lengthwise and scoop the flesh out 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 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 cheddar cheese. Stir in the diced potato.

Season with salt and pepper. Serve garnished with the remaining cheese, the bacon bits, and the scallions or chives.

Yield: 6 cups, 4 servings Cook's Note: Sharp cheese works well in this soup because it melts smoothly. Extra sharp will give you a more pronounced flavor but because of the lower moisture content, the soup will be less smooth.


  1. This sounds so delicious right about now . . . what time is it? You said it only takes about 30 min? Next time I will have to bake a couple of extra potatoes.

  2. Just this morning I was looking for a potato soup recipe to cook for my son. I came across a recipe using baked potatoes and now here I see a tried and true recipe. Thanks Rachel..

  3. oh thankyou thankyou thankyou. your such a sweetie for posting this for me....;-)

  4. Oh how I sit eating my salad at work on lunch break and then I read this yummy recipe. Ah....shall have to just make some to bring alone tomorrow. Good post there Rachel.

  5. Wonderful blog! It's leek season here in the Balkans so you can be sure I'll be trying this one soon. :)

  6. What a perfect post for yet another wet and dark day. . .your soup looks so good, I have seen the picture on the cover so often and now your post will have me making it.

  7. I decided recently to become a follower of this blog. Now I am not so sure it was such a good move. Every time I visit, I feel like eating!!! Yum!

  8. Everything on your blog looks so good! Thanks for sharing!

  9. I like this soup.

    Sounds perfect for Canada winters.

  10. What a wonderful recipe - especially in cold weather!

  11. Okay, this is almost weird. I was just thinking to myself yesterday "Potato soup sounds so good" Jodi B>

  12. Mmmmmm ... can you ladle me up a bowl? Please?
    Just until I get my own pot of it on the stove...

  13. I made this soup for the first time tonight - and I must say that it was a huge hit with the family! SO flavorful and warm and comforting! Thanks for a wonderful recipe ~ I love this blog! Everything I've tried so far has been labeled a "repeat" by my family!



  14. Thank you so much for this one! I've made it a couple of times and every bite is pure deliciousness. The only thing I would do differently is to double the recipe so that I have leftovers to freeze - otherwise it's over too soon. :)