Loaded Potato and Leek Soup
Servings: 4 servings
Cost: $20
It's like a really delicious baked potato, piled high with all of your favorite toppings - turned into a soup.
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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.