Loaded Baked Potato and Leek Soup

Brad Nichols


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


★★★★★ 1 vote

15 Min
45 Min
Stove Top


  • 8 c
    vegetable stock
  • 1 lb
  • 12 medium
    potatoes peeled and diced
  • 2 bunch
    leeks - chopped - whites only
  • 6
    green onions chopped
  • 1/2 tsp
    ground black pepper
  • 1 Tbsp
    salt or to taste
  • 1 tsp
    dill weed
  • 1 tsp
    dried chives
  • 5 oz
    shredded cheddar

How to Make Loaded Baked Potato and Leek Soup


  1. Fry Bacon in a large skillet. Remove from pan and retain. Crumble once cool.
  2. Add the Leeks and a few of the potatoes to the hot bacon fat and cook until tender - about 5-7 minutes
  3. Add Potatoes, Leeks,half of the crumbled bacon, and half of the chopped green onions to the stock and simmer for 40 minutes
  4. Blend smooth with hand blender or mix-master
  5. Add Pepper, Dill, Chives, and remaining crumbled bacon and simmer for 15 minutes.
  6. Add remaining chopped green onions, and salt as needed 5 mins before serving
  7. Serve in bowls and top with a sprinkle of shredded cheddar

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About Loaded Baked Potato and Leek Soup

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