Brenda's Baked Potato Soup
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- 2 bags
- red potatoes, small
- 1 lb
- bacon, diced
- 3 stalks
- 2 l
- chicken stock, low sodium
- 8 c
- 2% milk
- 2 c
- heavy whipping cream
- 4 large
- handfuls sharp cheddar cheese
- salt and pepper to taste
- 6 Tbsp
- 6 Tbsp
1Wash and bake the potatoes in a 400 degree oven for about 20 minutes till cooked and crispy.
Dice and fry bacon till crisp. Drain most of the grease off.
While this is frying; wash leeks (slice thinly and rinse a few times in clean water till all the sand is washed out) drain in a colander and shake well.
2Carefully place the leeks into the frying bacon and stir fry.
While this is cooking, dice the potatoes into cubes and stir in with the bacon and leek mixture.
3Pour chicken stock into a soup pot. Add the potato mixture, bring to a gentle boil.
Add milk and heavy cream and the cheese. Stir do no let stick.
4Melt the butter in a fry pan and add the flour andwhisk till it is nicely browned then whisk into the soup.
Heat thoroughly and serve (do not boil)