loaded baked potato and leek soup

Name: Loaded Baked Potato and Leek Soup
Prep time: 15 min
Cook time: 45 min
Yield: 4
Cuisine: Canadian
Ingredients: 8 cup(s) vegetable stock; 1 pound(s) bacon; 12 medium potatoes peeled and diced; 2 bunch(es) leeks - chopped - whites only; 6 - green onions chopped; 1/2 teaspoon(s) ground black pepper; 1 tablespoon(s) salt or to taste; 1 teaspoon(s) dill weed; 1 teaspoon(s) dried chives; 5 ounce(s) shredded cheddar

(1 RATING)

71 Pinches 1 Photo

Brad Nichols

Pleasantville, NY

Updated on Oct 26, 2014

The flavor of Loaded Baked Potatoes in a soup! Great with garlic bread.

Rate

prep time 15 Min

cook time 45 Min

method Stove Top

yield 4-6 serving(s)

Ingredients

8 cups vegetable stock
1 pound bacon
12 medium potatoes peeled and diced
2 bunches leeks - chopped - whites only
6 - green onions chopped
1/2 teaspoon ground black pepper
1 tablespoon salt or to taste
1 teaspoon dill weed
1 teaspoon dried chives
5 ounces shredded cheddar

How To Make loaded baked potato and leek soup

Step 1

Fry Bacon in a large skillet. Remove from pan and retain. Crumble once cool.

Step 2

Add the Leeks and a few of the potatoes to the hot bacon fat and cook until tender - about 5-7 minutes
Step 3

Add Potatoes, Leeks,half of the crumbled bacon, and half of the chopped green onions to the stock and simmer for 40 minutes
Step 4

Blend smooth with hand blender or mix-master
Step 5

Add Pepper, Dill, Chives, and remaining crumbled bacon and simmer for 15 minutes.
Step 6

Add remaining chopped green onions, and salt as needed 5 mins before serving
Step 7

Serve in bowls and top with a sprinkle of shredded cheddar
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