Ingredients
-
2
-
3
-
1
-
2
-
-
16
-
4
-
4
-
4
-
4
-
2
-
-
-
-
Directions
Baked Potato, Leek and Cheese Soup, A brilliant way to use up those left over jacket potatoes The first time I made this soup I didn’t have any sour cream so used 2 fl oz (60ml) natural yogurt and 2 fl oz (60ml) double cream It was a great hit and the soup has remained a popular choice for a warm and filling lunch on cold days , Really georgous soup – real comfort food Didn’t need to change a thing in the recipe either! Many thanks 🙂
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Steps
|
1
Done
|
Pre-Heat the Oven to 200c/400f/Gmk6 and Bake the Potatoes in Their Skins For About 1 Hour Until Cooked. Cool Completely Before Using. |
|
2
Done
|
Melt 2 Oz (50g) the Butter in Large Saucepan Over Medium Heat. Add the Leeks and Garlic, Season With Salt, and Cook, Stirring Occasionally, Until Softened, About 5 Minutes. Add the Chicken Stock and 16 Fl.oz (500ml) Water. Simmer Until the Leeks Are Very Tender, About 20 Minutes. |
|
3
Done
|
Meanwhile, Fry the Bacon in the Remaining Butter Over Medium Heat, Stirring Occasionally, Until Browned and Crisp. Drain on Kitchen Paper and Set Aside. |
|
4
Done
|
Cut One of Cooled Potatoes in Half Lengthwise and Scoop the Flesh Out in One Piece from Each Half. Cut the Flesh Into in (1 Cm) Cubes and Set Aside. |
|
5
Done
|
Coarsely Chop the Potato Skin and the Entire Remaining Potato and Add to the Saucepan With the Leeks. |
|
6
Done
|
Puree the Contents of the Pot in Batches in a Blender Until Very Smooth. Return the Soup to a Clean Pot and Reheat Gently. |
|
7
Done
|
Whisk Together the Milk and Sour Cream and Then and Stir Into the Soup, Along With of the Cheddar Cheese. Stir in the Diced Potato. Season With Salt and Pepper. |
|
8
Done
|
Serve Garnished With the Remaining Cheddar Cheese, the Bacon Bits, and Chives. |
