Loaded Potato Soup
Note: Make sure to wash the leek well as dirt likes to hide in the top of the 'layers'. To make this really easy, slice the leeks into rounds and let soak in cold water. Run your hand through a few times and the dirt and sand will fall to the bottom.
8-10potatoes, russets (about 5 pounds or so)
1 bunchleek sliced ( 2 or 3 )** see note above about cleaning
2 clovegarlic (large cloves or use 3 med)
6-8 ozcheddar cheese grated
6 cchicken broth
·salt and pepper to taste
How to Make Loaded Potato Soup
- Partially peel the potatoes. (I wanted some skin, but not all). Chop into uniform size small pieces and boil in chicken broth with a little salt & pepper until a little less than done. Then remove from heat and let sit until the other componets are ready.
- In the mean time, fry 6 slices of bacon until crisp. Chop fine after it cools. In the bacon fat, saute the garlic and chopped leek, I used all but the hard dark green top. (Be sure to pat your leeks dry so the water doesn't cause the bacon fat to pop at you.)
- Scoop out about 2 cups of potato/broth mixture and put into the pan with the leeks. Allow this to cool for a few minutes, then dump it into the blender and give it a whirl.
- While the leek mixture is cooling, slightly mash the poatoes that have been hanging out in the chicken broth with a hand masher. You want them kind of chunky.
- Dump the blended mixture into the potatoes, add the cheese and chopped bacon, salt and pepper to taste, give it a stir and TA DA.
- If the left overs are a bit too thick, add a bit of milk or chicken broth. Freezes well.