Baked Potato, Leek and Cheese Soup
"A brilliant way to use up those left over jacket potatoes. The first time I made this soup I didn't have any sour cream so I used 2 fl.oz (60ml) natural yogurt and 2 fl.oz (60ml) double cream. It was a great hit and the soup has remained a popular choice for a warm and filling lunch on cold days."
photo by Rosie Rob
- Ready In:
- 1hr 35mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 large baking potatoes (about 1/2 lb/250g each)
- 3 ounces unsalted butter (75g)
- 1 lb leek, white and light green parts, sliced and rinsed well (500g)
- 2 medium garlic cloves, crushed
- salt & freshly ground black pepper
- 16 fluid ounces chicken stock (500ml)
- 4 slices thick rindless bacon, cut into 1/2 in (1 1/2 cm)
- 4 fluid ounces milk (125ml)
- 4 fluid ounces sour cream (125ml)
- 4 ounces strong cheddar cheese, grated (112g)
- 2 tablespoons chives, thinly sliced
directions
- Pre-heat the oven to 200C/400F/GMK6 and bake the potatoes in their skins for about 1 hour until cooked. Cool completely before using.
- Melt 2 oz (50g) the butter in large saucepan over medium heat. Add the leeks and garlic, season with salt, and cook, stirring occasionally, until softened, about 5 minutes. Add the chicken stock and 16 fl.oz (500ml) water. Simmer until the leeks are very tender, about 20 minutes.
- Meanwhile, fry the bacon in the remaining butter over medium heat, stirring occasionally, until browned and crisp. Drain on kitchen paper and set aside.
- Cut one of cooled potatoes in half lengthwise and scoop the flesh out in one piece from each half. Cut the flesh into ½ in (1 ½ cm) cubes and set aside.
- Coarsely chop the potato skin and the entire remaining potato and add to the saucepan 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 gently.
- Whisk together the milk and sour cream and then and stir into the soup, along with ½ of the Cheddar cheese. Stir in the diced potato. Season with salt and pepper.
- Serve garnished with the remaining Cheddar cheese, the bacon bits, and chives.
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Reviews
-
Really georgous soup - real comfort food. Didn't need to change a thing in the recipe either! Many thanks :)
RECIPE SUBMITTED BY
I'm not so much wannabe chef as a wannabe food taster. I just love trying new foods. I started cooking at an early age, mum was bed ridden and dad and big sis were at work so the task fell to me when I got home from school. Mum would shout out instructions from her bed in the living room and I would juggle pots, pans and ingredients in the kitchen. We did quite well between us. Over the years I've collected recipes and cook books, working on the assumption that every book has at least one good recipe in it , you just have to eat a lot of crap sometimes to find it. Once I have though (found it, that is), it goes into my own personal cookbook, which,I've decided it's time to share.....
