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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.
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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.
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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.
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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.
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5
Coarsely chop the potato skin and the entire remaining potato and add to the saucepan with the leeks.
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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.
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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.
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8
Serve garnished with the remaining Cheddar cheese, the bacon bits, and chives.
