Baked Potato and Leek Soup

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

1. Wash potatoes and bake. Set aside to cool. (or use leftover baked potatoes)
2. Melt butter in dutch oven and add leeks and garlic.
3. Season with salt and pepper
4. Cook over medium heat for 10 minutes but do not brown
5. Add chicken broth and water and simmer on low until leeks are tender.
6. Cook bacon until brown and crisp and set aside on paper towel.
7. Scoop out pulp from baked potatoes, and coarsely chop.
8. Finely chop potato skins.
9. Add potatoes and some of the skins to the soup.
10. 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.
11. Reheat soup over medium heat.
12. Mix sour cream with milk until smooth and add to soup with half of the cheddar cheese.
13. Mix well.  If soup is too thick, you can add a little more hot water.
14. Garnish with bacon, cheese, chives and a little more sour cream if desired.