BRENDA'S BAKED POTATO SOUP

Brenda's Baked Potato Soup image

Provided by Brenda Agar

Time 1h

Number Of Ingredients 10

Previous Next

2 bags red potatoes, small
1 lb bacon, diced
3 stalks leeks
2 l chicken stock, low sodium
8 c 2% milk
2 c heavy whipping cream
4 large handfuls sharp cheddar cheese
pinch salt and pepper to taste
6 Tbsp butter
6 Tbsp flour

Steps:

1. Wash and bake the potatoes in a 400 degree oven for about 20 minutes till cooked and crispy. Dice and fry bacon till crisp. Drain most of the grease off. While this is frying; wash leeks (slice thinly and rinse a few times in clean water till all the sand is washed out) drain in a colander and shake well.
2. Carefully place the leeks into the frying bacon and stir fry. While this is cooking, dice the potatoes into cubes and stir in with the bacon and leek mixture.
3. Pour chicken stock into a soup pot. Add the potato mixture, bring to a gentle boil. Add milk and heavy cream and the cheese. Stir do no let stick.
4. Melt the butter in a fry pan and add the flour andwhisk till it is nicely browned then whisk into the soup. Heat thoroughly and serve (do not boil)