Baked Potato, Leek And Cheese Soup

Total Time: 1 hr 35 mins Preparation Time: 1 hr Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 large baking potatoes (about 1/2 lb/250g each)
• 3 ounces unsalted butter (75g)
• 1 lb leek, and light green parts, sliced and rinsed well (500g)
• 2 medium garlic cloves, crushed
• salt & freshly ground black pepper
• 16 fluid ounces chicken stock (500ml)
• 4 slices thick rindless bacon, cut into 1/2 in (1 1/2 cm)
• 4 fluid ounces milk (125ml)
• 4 fluid ounces sour cream (125ml)
• 4 ounces strong cheddar cheese, grated (112g)
• 2 tablespoons chives, thinly sliced

Recipe

• 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.
• 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.
• 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.
• 4 cut one of cooled potatoes in half lengthwise and scoop the flesh out in one piece from each half. cut the flesh into ½ in (1 ½ cm) cubes and set aside.
• 5 coarsely chop the potato skin and the entire remaining potato and add to the saucepan with the leeks.
• 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.
• 7 whisk together the milk and sour cream and then and stir into the soup, along with ½ of the cheddar cheese. stir in the diced potato. season with salt and pepper.
• 8 serve garnished with the remaining cheddar cheese, the bacon bits, and chives.