Baked Potato Soup - Great!
A very thick and velvety soup.
- 1/2 cup bacon, (crisp and crumbled)
- 3 cup potato (diced)
- 1 cup leeks (chopped, use only white and light green)
- 1/2 tsp salt and pepper
- 1 cup dry white wine
- 3 cup chicken broth
- 1/2 cup sour cream
- 1/4 cup chives (diced)
Preparation time 35mins
Cooking time 70mins
In a large saucepan cook bacon until crisp. Crumble into pieces and set aside. Keep 1 tbsp of bacon oil in pan and add leeks and cook until soft. Add potatoes and seasoning. Scrap bits from bottom.
Pour in wine and reduce by 1/2. Pour in broth and reduce heat to a simmer.
When potato are tender, let cool slightly and using a blender puree until creamy and smooth.
Return to the pot. Stir in sour cream and serve warm. Top with bacon and chives.