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 i 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.
Steps
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.
Melt 2 oz 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 water.
Simmer until the leeks are very tender , about 20 minutes.
Meanwhile , fry the bacon in the remaining butter over medium heat , stirring occasionally , until browned and crisp.
Drain on kitchen paper and set aside.
Cut one of cooled potatoes in half lengthwise and scoop the flesh out in one piece from each half.
Cut the flesh into in cubes and set aside.
Coarsely chop the potato skin and the entire remaining potato and add to the saucepan 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 gently.
Whisk together the milk and sour cream and then a.
Ingredients
baking potatoes, unsalted butter, leek, garlic cloves, salt & freshly ground black pepper, chicken stock, rindless bacon, milk, sour cream, cheddar cheese, chives