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Potato and Leek Soup with Cheddar and Bacon


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  • 2 medium russet potatoes
  • 1/4 cup salted butter
  • 2 1/2 cups sliced leeks white and light green parts
  • 2 medium cloves garlic, minced
  • kosher salt and fresh ground pepper
  • 2 cups chicken broth
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 4 slices bacon, diced
  • 1 cup grated sharp cheddar cheese --about 1/4 pound
  • 2 T thinly sliced scallion greens or chives


Servings 4
Adapted from


Step 1

Heat the oven to 375. Scrub the potatoes in water, pat dry, and pierce in several places with a fork. Set them directly on an oven rach and bake until very tender when pierced with a fork, about 1 hour. Let cool completely on a wire rack.
Melt the butter in a soup pot over medium low heat. Add the leeks and garlic, season with salt, and cook, stirring occasionally, until softened, about 10 minutes. Add the broth and 2 cups water. Bring to a simmer over medium heat and cook until the leeks are very tender, about 20 minutes.
Meanwhile, put the bacon bits in a skillet and cook over medium heat, stirring occasionally, until browned and crisp, 8-10 minutes. Transfer the bacon bits with a slotted spoon to a saucer lined with paper towels to drain and cool.
When the potatoes are cool, cut one fo them in half lengthwise. Use a large spoon to scoop the flesh in one piece from each half. Cut the flesh into 1/2 inch cubes and set aside. Coarsely chop the potato skin and the entire remaining potato and add to the pot with the leeks. Puree the contents of the pot in a blender until very smooth. Return the pureed soup to a clean soup pot and reheat over medium low. Whisk together the milk and sour cream until smooth and then whisk this into the soup, along with 1/2 cup of the cheddar. Stir in the diced potato. The soup should be fairly thick, you can thin it with water. Season to taste and garnish with cheddar, bacon bits, and chives or scallions


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