baked potato and leek soup with cheddar and bacon
- Number of Servings: 4
Ingredients
2 medium potatoes.25 cup butter2.5 cups sliced leeks (white and light green parts)2 garlic cloves mincedsalt & pepper to taste2 cups chicken broth2 cups water4 slices bacon, cut into pieces.5 cup milk\.5 cup sour cream\1 cup grated sharp cheddar (light)2 tbsp green onion
Bake potatoes. Melt butter in dutch oven over medium heat. 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. Cook bacon until brown and crisp. Drain on paper towl. Cut potatoes in half lengthwise, use a large spoon to scoop pulp in 1 piece fro each half, cut pulp into 1/2" cubes and set aside. Coarsely chop potato skin and entire remaining potato and add to pot with leeks. In a blend puree in bathes. Return pureed soup to a clean pot and reheat over medium. In a small bowl, whisk together milk and sour cream until smooth, then whisk into soup with 1/2 cup cheddar, stir in diced potato. Season with cheddar, bacon & chives. Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user WESTERWOMAN.
Number of Servings: 4
Recipe submitted by SparkPeople user WESTERWOMAN.
Nutritional Info Amount Per Serving
- Calories: 349.3
- Total Fat: 20.1 g
- Cholesterol: 55.4 mg
- Sodium: 804.7 mg
- Total Carbs: 28.9 g
- Dietary Fiber: 2.2 g
- Protein: 14.6 g
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