Ingrédients pour Baked Potato Leek And Cheese Soup
- 2 large russet baking potatoes
- 100g unsalted butter (4 oz)
- 200g leeks, sliced (2 cups)
- 2 garlic cloves, minced
- salt and freshly ground black pepper, to taste
- 600ml chicken stock (2 1/2 cups)
- 100g rindless bacon (4 slices)
- 120ml milk (1/2 cup)
- 60ml sour cream (2 fl oz) (or use 60ml natural yoghurt and 60ml double cream)
- 100g shredded cheddar cheese (1 cup) (plus extra for garnish)
- fresh chives, chopped, for garnish
- 240ml water (1 cup)
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Comment préparer Baked Potato Leek And Cheese Soup
- Preheat oven to 200°C (400°F). Bake 2 large russet potatoes in their skins for 1 hour, or until tender.
- Let potatoes cool completely. Once cool, cut one potato in half lengthwise and scoop the flesh into a bowl, cutting it into 1-inch cubes. Set aside.
- Coarsely chop the potato skins and the remaining whole potato.
- Melt 50g (2 oz) butter in a large saucepan over medium heat.
- Add 200g (2 cups) sliced leeks and 2 cloves minced garlic. Season with salt and cook until softened, about 5 minutes.
- Add 600ml (2 ½ cups) chicken stock and 240ml (1 cup) water. Simmer for 20 minutes, or until leeks are very tender.
- Meanwhile, cook 100g (4 slices) bacon in the remaining 50g (2 oz) butter until crispy. Drain on paper towels and set aside.
- Add the chopped potato skins and the remaining whole potato to the saucepan with the leeks.
- Carefully transfer the soup to a blender (in batches if necessary) and puree until completely smooth.
- Return the soup to the saucepan and gently reheat.
- Whisk together 120ml (½ cup) milk and 60ml (2 fl oz) sour cream (or 60ml natural yogurt and 60ml double cream). Stir into the soup along with 100g (1 cup) shredded cheddar cheese and the diced potato.
- Stir in the cooked bacon and season with salt and pepper to taste.
- Serve garnished with remaining cheddar cheese, bacon bits, and fresh chives.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
28g
Fat
123g
Carbs
12g
