Best Loaded Baked Potato Leek Soup Recipes
LOADED BAKED POTATO AND LEEK SOUP
The flavor of Loaded Baked Potatoes in a soup! Great with garlic bread.
Provided by Brad Nichols @bmnich
Categories Other Soups
Number Of Ingredients 10
Steps:
- Fry Bacon in a large skillet. Remove from pan and retain. Crumble once cool.
- Add the Leeks and a few of the potatoes to the hot bacon fat and cook until tender - about 5-7 minutes
- Add Potatoes, Leeks,half of the crumbled bacon, and half of the chopped green onions to the stock and simmer for 40 minutes
- Blend smooth with hand blender or mix-master
- Add Pepper, Dill, Chives, and remaining crumbled bacon and simmer for 15 minutes.
- Add remaining chopped green onions, and salt as needed 5 mins before serving
- Serve in bowls and top with a sprinkle of shredded cheddar
LOADED BAKED POTATO LEEK SOUP
Steps:
- 1. In your soup pot, melt the butter and throw in the leeks. Cook them until they're soft, about 10 minutes or so over medium-high heat. Add salt and white pepper. 2. Then dump in the broth and potato chunks. Actually, dump in the potatoes first, then the broth. That way you won't splash the broth (just a little) like I did. 3. Bring to a boil and cook for about 20-30 minutes or until the potato chunks are tender enough to eat nicely. I tasted one and it was perfect. 4. Turn off your stove's heat, then use a slotted spoon to remove several spoonsful of potato/leek chunks to a bowl for safekeeping. Using an immersion blender or your regular blender, blend the soup until smooth. 5. Add the chunks you saved back into the soup, along with the heavy cream. Stir together. 6. Serve with shredded cheese, sour cream, and bacon on top. Oh, yum! Thick creamy deliciousness with cheesy drips coming off of your spoon
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