LOADED BAKED POTATO LEEK SOUP

LOADED BAKED POTATO LEEK SOUP image

Number Of Ingredients 9

Previous Next

1 stick of butter (1/2 cup)
2-3 leeks (just the white part and the light green part - toss the tough dark green parts), chopped
Salt and white pepper
2 baking potatoes, diced (about 4 cups total). Leave the peels on, because why not?
about 3 cups of chicken broth
1/3 cup or so of heavy cream
bacon, cooked and crumbled
sour cream (full fat please!)
cheese

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