Baked Potato and Leek Soup with Cheddar and Bacon

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Baked Potato and Leek Soup with Cheddar and Bacon
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Baked Potato and Leek Soup with Cheddar and Bacon

Added by: on Mar 24th, 2012
This soup is thick and loaded with chunks of potato. And of course it must have a sprinkling of green onions and bacon.
Prep Time:
30 min
Cook Time:
50 min
Ready In:
80 min



Original Recipe Yield: 6 servings


  • 2 medium baked potatoes
  • 2-1/2 cups sliced leeks (white & light green parts), well rinsed
  • 2 cloves garlic minced
  • * Salt & freshly ground pepper to taste
  • 2 cups chicken broth
  • 2 cups water
  • 4 slices bacon, cut into 1/2" pieces
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 1 cup grated Sharp Cheddar Cheese
  • 2 tablespoons sliced green onions or chives
  • * (I also diced a carrot and some celery)
Nutrition Facts
Baked Potato and Leek Soup with Cheddar and Bacon

Servings Per Recipe: 6

Amount Per Serving

Calories: 242

  • Total Fat: 14 g
  •     Saturated Fat: 8 g
  •     Trans Fat: 0 g
  • Cholesterol: 39.2 mg
  • Sodium: 522.7 mg
  • Total Carbs: 20.3 g
  •     Dietary Fiber: 1.9 g
  •     Sugars: 2.6 g
  • Protein: 10 g

how is this calculated?

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* Optional



Line a baking sheet with aluminum foil. Separate bacon and lay in a single layer. Bake at 350 degrees for about 20 minutes or until crispy. Remove bacon from baking sheet and place on paper towels to drain and cool. Reserve bacon grease.


Wash potatoes and bake until tender. Set aside to cool.


In Dutch oven, add 2 to 3 tablespoons of bacon grease. At medium-low heat, add diced carrot, celery, and green onions. Cook until till slightly crisp. Remove from pan and set aside.


In Dutch oven, add more bacon grease if needed. Add leeks and garlic, season with salt and pepper and cook, stirring occasionally, until softened, about 10 minutes. Add broth and water. Simmer over medium heat and cook until leeks are tender, about 20 minutes.


Cut potatoes in half lengthwise. Use a large spoon to scoop pulp in 1 piece from each half. Cut pulp into 1/2" cubes and set aside. Coarsely chop potato skins and add to pot with leeks.


In a blender, purée in batches. Return puree soup to Dutch oven and reheat over medium-low. In a small bowl, whisk together milk and sour cream until smooth, then whisk into soup with a cup of Cheddar. Stir in diced potato.


If soup is too thick, it may be thinned with a little water. Season to taste and garnish with crumbled bacon and sautéed carrots, celery and green onions. Serves 6.


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By: Mommy_loves_to_cook on May 8th, 2012

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