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Baked Potato & Leek Soup With Cheddar & Bacon

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“This soup is fantastic! 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! Potatoes are used skin and all so be sure to scrub them well.”
READY IN:
1hr 45mins
SERVES:
4
YIELD:
6 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. *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.

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