There's nothing as comforting as a big bowl of soup on a cold Winter night, especially one that tastes just like a baked potato! If you happened to be baking a couple potatoes for dinner already, throw a couple more in the oven so you can make this amazingly delicious soup.
Once you have your potatoes baked (I find it easiest while the potatoes are baking to bake the bacon in the oven at the same time), it takes no time to put the soup together, just caramelized leeks and a blender to smooth the texture. You can blend the whole potato and the skin, but I like to cube about a quarter of the potato to add a little more texture. Top your soup with all of your favorite baked potato condiments like chives, sour cream, cheddar cheese, and bacon bits. Each bite will warm your soul, so keep reading for the recipe!
From Fine Cooking Ingredients 2 medium russet potatoes (about 1/2 lb. each) Directions Makes about 6 cups, or enough to serve 4.
Baked Potato Soup
1/4 cup unsalted butter
2 1/2 cups sliced leeks (about 2 medium leeks; white and light green parts), rinsed well
2 medium garlic cloves, minced
Kosher salt and freshly ground black pepper
2 cups homemade or low-salt canned chicken broth
1/2 cup milk (low-fat, optional)
1/2 cup sour cream (low-fat, optional)
4 thick slices bacon
1 cup grated sharp cheddar (about 1/4 lb.)
2 tablespoons thinly sliced scallion greens or chives
From Fine Cooking
2 medium russet potatoes (about 1/2 lb. each)
Makes about 6 cups, or enough to serve 4.