Baked Potato and Leek Soup with Cheddar and Bacon
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INGREDIENTS 2 medium Russet potatoes, about 1/2 pound each
1/4 cup unsalted butter
2-1/2 cups sliced leeks, white and light green parts, rinsed well, about 2 medium
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 cups homemade or canned 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 Cheddar cheese, about 1/4 pound
2 tablespoons thinly sliced scallion greens or chivesHeat the oven to 375 degrees. 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 the leeks and garlic, season with salt, and cook, stirring occasionally, until softened, about 10 minutes. Add the broth and 2 cups water. Bring to a simmer over medium heat and cook until the leeks are very tender, about 20 minutes.
Meanwhile, put the bacon in a skillet and cook over medium heat, stirring occasionally, until browned and crisp, 8 to 10 minutes. Transfer the bacon bits with a slotted spoon to a saucer lined with paper towels to drain and cool.
When the potatoes are cool, cut one of them in half lengthwise. Use a large spoon to scoop out 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. Purée the contents of the pot in a blender until very smooth, (you will need to work in 2 batches). Return the puréed soup to a clean soup pot and reheat over medium low heat. Whisk together the milk and sour cream until smooth and then whisk this into the soup, along with 1/2 cup of the Cheddar cheese. Stir in the diced potato.
The soup should be fairly thick, but if it seems too thick, thin it with a little water. Season to taste with salt and pepper. Serve garnished with the remaining Cheddar, the bacon bits, and the scallions or chives.
Makes 4 servings