Now in a comedy of errors while thinking this soup would be easy to make.... I didn't cool the broth down enough before trying to whirl it in my blender....Oh what a mess I had. A layer of starch on my cupboards, backsplash, stove, and anything int he vicinity including myself.... and yes I tried it again and again, ...with the same result..I just had to have this soup..now if that's not insanity I don't know what is! Note the red font as a warning...big warning...not to make my mistake! DO NOT BLEND INGREDIENTS IN BLENDER WHILE HOT!!! Unless you want to be cleaning up a hard to remove glue from every nook and cranny in your kitchen
Baked potato, leek soup with cheddar cheese and bacon!
Think of a loaded baked potato with butter, sour cream, onion, cheese, and bacon. Now picture it as a creamy bowl of delicious soup. Yum! Potatoes are used skin and all so be sure to scrub them well.
You might recognize this recipe from the front cover of 'The Rest of the Best of Bridge'!
Prep Time: 35 minutes
Cook Time: 1 hours, 30 minutes
2 medium russet potatoes (about 1/2 pound each)
4 Tablespoons unsalted butter
2 medium leeks (white and light green parts), sliced and rinsed well
2 medium cloves garlic, minced
Kosher salt and freshly ground black pepper
2 cups homemade or low-salt canned chicken broth
4 thick slices bacon, cut into 1/2-inch dice
1/2 cup milk
1/2 cup sour cream
1 cup (about 1/4 pound) grated sharp Cheddar (see Cook's Note)
2 Tablespoons thinly sliced scallion greens or chives
Heat the oven to 375 degrees F.
Scrub the potatoes, pat dry, and pierce several times with a fork. Set them directly on the oven rack and bake until very tender, about 1 hour. Let cool completely on a cooling 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 chicken broth and 2 cups water. Simmer until the leeks are very tender, about 20 minutes.
Meanwhile, cook the bacon over medium heat, stirring occasionally, until browned and crisp. Transfer to a paper-towel lined plate to drain.
Cut one of cooled potatoes in half lengthwise and scoop the flesh out 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 batches in a blender until very smooth.
Return the soup to a clean pot and reheat over medium low. Whisk together the milk and sour cream and then whisk this into the soup, along with 1/2 cup of the cheddar cheese. Stir in the diced potato.
Season with salt and pepper. Serve garnished with the remaining cheese, the bacon bits, and the scallions or chives.