Creamy Loaded Baked-Potato Soup

By trf0ster

Ingredients

• 4 tablespoons unsalted butter
• 2 medium leeks, finely chopped, using the white and some of the tender green parts
• 4 large russet potatoes, peeled and cut into 1/2-inch dice
• 4 cups chicken broth
• 1 cup whole milk
• 2 cups finely shredded sharp Cheddar cheese
• 6 green onions, finely chopped, using the white and some of the tender green parts
• 8 strips bacon, cooked crisp, drained, and crumbled
• salt and freshly ground black pepper
• 1 cup sour cream for garnishing
• chives (for garnishing, if desired)

Details

Servings 8

Preparation

Step 1

Heat the butter in a large skillet over medium-high heat. Add the leeks and saute until softened, 2-3 minutes. Transfer the leeks to the insert of a 5- to 7-quart slow cooker and add the potatoes and broth. Cover the slow cooker and cook on high for 3 hours or on low for 5-6 hours, until the potatoes are tender. Using an immersion blender, puree the soup.

Reduce the heat to low and add the milk, cheese, green onions, and bacon. Cover the slow cooker and cook for an additional 1 hour. Taste and season with salt and pepper, if necessary.

Serve the soup garnished with a dollop of sour cream and chives.