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Baked Potato Soup - Great!


A very thick and velvety soup.

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  • 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


Step 1

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.

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