Baked Potato & Leek Soup With Cheddar & Bacon

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• 3 medium russet potatoes (about 1/2 pound each)
• 4 tablespoons unsalted butter
• 2 medium leeks, sliced and rinsed well ( and light green parts)
• 2 medium garlic cloves, minced
• kosher salt
• fresh ground black pepper
• 2 cups canned low sodium chicken broth
• 4 slices thick bacon, cut into 1/2-inch dice
• 1/2 cup milk
• 1/2 cup sour cream
• 1 cup grated sharp cheddar cheese (about 1/4 pound, see cook's note)
• 2 tablespoons thinly sliced scallion tops or 2 tablespoons chives

Recipe

• 1 heat the oven to 375 degrees f. scrub the potatoes, pat dry, and pierce several times with a fork. set them directly on the oven rack and bake until very tender, about 1 hour. let cool completely on a cooling rack.
• 2 *cook's note: sharp cheese works well in this soup because it melts smoothly. extra sharp will give you a more pronounced flavor but because of the lower moisture content, the soup will be less smooth.