Baked Potato, Leek And Cheese Soup Recipe

Name: Baked Potato, Leek And Cheese Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large baking potatoes (about 1/2 lb/250g each); 3 ounces unsalted butter (75g); 1 lb leek, white and light green parts, sliced and rinsed well (500g); 2 medium garlic cloves, crushed; salt & freshly ground black pepper; 16 fluid ounces chicken stock (500ml); 4 slices thick rindless bacon, cut into 1/2 in (1 1/2 cm); 4 fluid ounces milk (125ml); 4 fluid ounces sour cream (125ml); 4 ounces strong cheddar cheese, grated (112g); 2 tablespoons chives, thinly sliced

Servings: persons

2 large baking potatoes (about 1/2 lb/250g each)
3 ounces unsalted butter (75g)
1 lb leek, white and light green parts, sliced and rinsed well (500g)
2 medium garlic cloves, crushed
salt & freshly ground black pepper
16 fluid ounces chicken stock (500ml)
4 slices thick rindless bacon, cut into 1/2 in (1 1/2 cm)
4 fluid ounces milk (125ml)
4 fluid ounces sour cream (125ml)
4 ounces strong cheddar cheese, grated (112g)
2 tablespoons chives, thinly sliced

1
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.
2
Melt 2 oz (50g) 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 (500ml) water. Simmer until the leeks are very tender, about 20 minutes.
3
Meanwhile, fry the bacon in the remaining butter over medium heat, stirring occasionally, until browned and crisp. Drain on kitchen paper and set aside.
4
Cut one of cooled potatoes in half lengthwise and scoop the flesh out in one piece from each half. Cut the flesh into 1/2 in (1 1/2 cm) cubes and set aside.
5
Coarsely chop the potato skin and the entire remaining potato and add to the saucepan with the leeks.
6
Puree the contents of the pot in batches in a blender until very smooth. Return the soup to a clean pot and reheat gently.
7
Whisk together the milk and sour cream and then and stir into the soup, along with 1/2 of the Cheddar cheese. Stir in the diced potato. Season with salt and pepper.
8
Serve garnished with the remaining Cheddar cheese, the bacon bits, and chives.

1441

kcal

Calories

Fat

Carbs

152

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 large baking potatoes (about 1/2 lb/250g each), 3 ounces unsalted butter (75g), 1 lb leek, white and light green parts, sliced and rinsed well (500g), 2 medium garlic cloves, crushed, and more.

Yes, Baked Potato, Leek And Cheese Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Potato, Leek And Cheese Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions