This is the time of year for thick hearty soups.
This one is full of flavour and when garnished with the traditional toppings for a baked potato
is delicious and satisfying.
- 2 large baking potatoes
- 1/4 cup butter
- 1 large leeks cut into quarters and sliced - use the white and light green part only
- 1-2 cloves of garlic, minced
- salt and pepper
- 2 cups chicken broth
- 2 cups water
- 6 slices bacon thinly sliced
- 1/2 cup milk
- 1/2 cup sour cream
- 1 cup grated sharp cheddar cheese
- 2 tablespoons chopped green onion or chives
- Wash potatoes and bake. Set aside to cool. (or use leftover baked potatoes)
- Melt butter in dutch oven and add leeks and garlic.
- Season with salt and pepper
- Cook over medium heat for 10 minutes but do not brown
- Add chicken broth and water and simmer on low until leeks are tender.
- Cook bacon until brown and crisp and set aside on paper towel.
- Scoop out pulp from baked potatoes, and coarsely chop.
- Finely chop potato skins.
- Add potatoes and some of the skins to the soup.
- Using an immersion blender, blend soup until it is pureed. It will not be completely smooth. Or, working in batches, place soup in a blender and whirl until pureed.
- Reheat soup over medium heat.
- Mix sour cream with milk until smooth and add to soup with half of the cheddar cheese.
- Mix well. If soup is too thick, you can add a little more hot water.
- Garnish with bacon, cheese, chives and a little more sour cream if desired.