Turning classic dishes into soups is one of our favorite things to do. Next up, a soup that puts a delicious spin on a classic side dish: the loaded baked potato. And because we love the flavor that leeks provide, let’s make it a loaded potato & leek soup. It’s deliciously creamy, easy to make, and it’s packed with flavor and nutritional value. What’s not to love?
Ingredients you’ll need
Produce
- Leek
- Carrot
- Celery
- Garlic
- Scallions, green onions or chives
- Yellow (regular sized or baby) or russet potatoes
Pantry Items
- Low-sodium chicken broth or homemade stock
Dairy
- Heavy cream
- Sour cream
- Extra sharp cheddar cheese
Meat
- Thick-cut bacon
Equipment you’ll need
- Large pot with cover
- Immersion blender or food processor
- Wooden spoon or rubber spatula
- Knife and cutting board
- Vegetable peeler (for the carrots and for the potatoes, if you’d like, but leaving the skin on the potatoes is totally fine!)
Substitutions and modifications for your loaded potato and leek soup
- Instead of leek: use 1 yellow onion or 2 shallots
- Instead of pork bacon: use 1 Tablespoon of duck fat or just olive oil to start
- Instead of heavy cream & sour cream: whole milk, coconut milk, half-and-half and skim milk can be added for creaminess
- Feel free to switch up the cheese: pepperjack, colby jack, monterey, and gouda all work well
- Instead of boiling the potatoes: roast the potatoes in the oven before adding them to the soup – here’s how:
- Scrub the potatoes to remove any dirt
- Pat them dry
- Prick the potatoes all over with a fork
- Line baking sheet with parchment paper
- Bake in 425º F oven for 45 minutes for large potatoes or 20-25 minutes for baby dutch potatoes
- Remove from oven and let potatoes cool slightly before handling
- Cut and scrape insides of the potatoes into soup then continue at blending step.
Garnish suggestions
- Scallions, green onions, or chives
- Fresh parsley
- Sour cream
- Shredded cheese
- Bacon bits
- Oyster crackers, toast or baguette slices
- Thinly sliced leek
- Sunflower seeds (shelled)
- Crispy onion straws
- Wicked Minis’ seasoned oyster crackers (we love the garlic parmesan flavor)
Loaded Potato and Leek Soup
It’s like a really delicious baked potato, piled high with all of your favorite toppings – turned into a soup.
Pin
Rate
Servings: 4 servings
Cost: $20
Equipment
- Large pot with cover
- Immersion blender or food processor
- Wooden spoon or rubber spatula
- Knife and cutting board
- Vegetable peeler
Ingredients
- 4 slices thick-cut bacon, cut into 1/2 – inch pieces
- 2 medium leeks, about 2 cups, white and light green parts rinsed well
- 1 large carrot, diced
- 1 stalk celery, diced
- 3 medium cloves garlic, minced
- 1 lb. yellow or russet potatoes, scrubbed & diced into 1/2 – inch pieces
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano, optional
- Kosher salt and freshly ground black pepper, to taste
- 3 cups low-sodium chicken broth
- 1/4 cup heavy cream
- 1/4 cup sour cream
- 1/2 cup grated extra sharp Cheddar, plus 1/2 cup for garnish (about 1/4 lb. total)
- 3-4 Tablespoons thinly sliced scallion greens, green onions, or chives for garnish
Instructions
- Add bacon to the bottom of a large pot over medium heat. Cook until almost crisp. Remove half of the bacon and reserve for garnish, then add leek, carrot & celery to the pot. Stir to combine and continue cooking for 4-5 minutes or until the vegetables begin to soften. Add garlic and stir to combine.
- Add broth to the pot, cover, and bring to a boil. Add potatoes to the pot and reduce heat to a simmer. Season with salt, pepper, dried parsley, and dried oregano. Stir to combine then continue cooking for 20-35 minutes or until the potatoes are fork-tender.
- Use an immersion blender or food processor to completely blend the soup’s contents until smooth (or slightly chunky, if that’s preferred). You may need to work in batches.
- Return the soup to a clean pot then add heavy cream and sour cream. Taste and season with more salt and/or pepper, as needed.
- Remove soup from heat and add cheddar cheese right before serving.
- Garnish with remaining cheese, green onions/scallions/chives, and reserved bacon pieces.
Leave a Reply