Baked Potato Leek Soup With Cheddar Bacon Recipe

Ingredients for Baked Potato Leek Soup With Cheddar Bacon

• Russet Potatoes
• Unsalted Butter
• 2 large leeks, white and light green parts only, thinly sliced and well-rinsed
• Garlic Cloves
• Kosher Salt
• Fresh Ground Black Pepper
• Low Sodium Chicken Broth
• 6 slices bacon, diced
• Milk
• 1/2 cup sour cream
• Sharp Cheddar Cheese
• Scallion Tops

How to Make Baked Potato Leek Soup With Cheddar Bacon

1. Dice the bacon and cook in a large pot or Dutch oven over medium heat until crispy. Remove bacon with a slotted spoon, reserving the bacon grease in the pot.
2. Add butter to the pot and melt. Add the chopped onion and leeks and cook until softened, about 5-7 minutes.
3. Add the scrubbed potatoes (cut into 1-inch pieces if desired), chicken or vegetable broth, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
4. Remove about 1 cup of the soup and blend it using an immersion blender or in a regular blender until smooth and creamy. Return the blended soup to the pot.
5. Stir in the sour cream and shredded cheddar cheese until melted and combined.
6. Stir in the cooked bacon.
7. Serve hot, garnished with fresh chives (if using). Enjoy!