This is an old recipe of mine that I first discovered at least 3 years ago.  Melanie dug it out of our recipe folder and ordered kindly asked that I make it for supper tonight.  What followed was quite possibly the tastiest meal I’ve had in months.

Read on for this hearty and tasty soup, perfect for the cold autumn evenings that are approaching!

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Ingredients

• 2 russet potatoes (about 1 pound)
• 3 tbsp unsalted butter
• 2.5 cups sliced leeks
• 2 garlic cloves, minced
• 2 cups chicken broth
• 2 cups water
• 1/2 cup milk
• 1/2 cup sour cream
• 4 thick slices of bacon, diced and cooked crisp
• 4 oz grated sharp white cheddar
• 2 tablespoons thinly sliced green onion
• Salt and pepper to taste

Directions

1. Preheat the oven to 375F
2. Pierce potatoes with a fork.  Place in the oven on the rack and bake until very tender, about 60-75 minutes. Remove and let cool completely.
3. In a large saucepan, melt butter on medium-low heat. Add the leeks – season with salt and cook until softened, about 10 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in the broth and water. Bring to a simmer over medium heat and cook until the leeks are very tender.
4. Once the potatoes have cooled, cut one of them in half lengthwise and scoop the flesh in one piece from each half. Cut the flesh into 1/2″ cubes and set aside. Coarsely chop the skin and the entire remaining potato. Add the skin and entire chopped potato to the leeks.
5. Puree the soup using an immersion blender until very smooth.
6. In a small bowl, whisk together milk and sour cream. Add the milk mixture, along with 1/2 cup of the Cheddar, and whisk until smooth.  Stir in the diced potato.
7. Season with salt and pepper. Serve each bowl with the bacon and green onions.
8. Enjoy!

Related posts:

1. Locro – A Cheese & Potato Soup
2. Sweet Potato and Leek Pancakes with Applesauce and Sour Cream
3. Baked Potato Chips