If You Love a Loaded baked potato, You will love this soup.
This is my favorite potato soup ever. It has a little heat due to the pepper jack cheese and hot paprika, but you can skip those and sub any of your favorite cheese if you want. It’s just a warm and cozy meal in a bowl and the ultimate comfort food.
Step by Step Instructions
Preheat oven to 375°F/190°C/Gas Mark 5. Wash potatoes and pierce several times with a fork or sharp knife. Place directly on oven rack and bake for 45 minutes or until fork pierces easily all the way to the center. Let cool enough to handle.
Trim the root off of the leeks, leaving as much of the white part as you can. Discard the darker green parts or save them for a future stock.
Cut them in half vertically, then slice again horizontally into several pieces.
Place leek slices in a bowl of water, swirl around to get the dirt and sand out from between the layers. Let sit until the debris has settled to the bottom of the bowl. Do not dump the water out. Instead, gently scoop them out without disturbing the dirt at the bottom of bowl.
Melt butter in a dutch oven or soup pot on medium, add the leeks and a large pinch of salt. Cook this, stirring occasional for about 10 minutes or until leeks have softened.
Stir in the garlic and cook for one more minute, then add the stock and two cups of water, hot paprika, white pepper and simmer for about 20 minutes or until leeks are very tender.
Cut one of the potatoes in half lengthwise and scoop out the inside with a large spoon, then cut the potato in 1/2”/1.27cm cubes and set aside (this will go in as chunks at the end).
Meanwhile, chop the entire remaining potato and the skin from the first potato, and add to the pot.
A Stick Blender Makes this Much Easier
Purée the contents of the pot with a stick blender until smooth. If you don’t have a stick blender you can do this in batches in a stand blender, but be very careful when removing the lid of the blender as hot liquids can create pressure and burst out and burn you.
Whisk in the sour cream. Once smooth, add the milk and 1/2 cup each of both cheeses. Stir in the reserved potato cubes, taste and season with more salt if needed. If soup is too thick, you can thin with a bit of water.
Garnish with more cheese, bacon and chives or green onions.
This baked potato soup can be served as a first course or a main course. It’s warm and tasty any time of year, but especially great during soup season.
Loaded Baked Potato & Leek Soup
Ingredients
- 1.5 Pounds Russet Potatoes two large russets
- 2 Cups Chopped Leeks white parts and just the beginning of green parts (see notes about cleaning leeks)
- 3-4 Large Cloves Garlic minced
- 2 Cups Chicken Stock or turkey stock, homemade or boxed
- 2.5 Cups Whole Milk
- 2 Cups Water
- 3/4 Cups Sour Cream whole fat preferred
- 4 Tablespoons Unsalted Butter or oil of choice
- 1/2 Cup Shredded Extra Sharp Cheddar Cheese plus more for garnish
- 1/2 Cup Shredded Pepper Jack Cheese plus more for garnish
- 1/4 Teaspoon Hot Paprika
- 1/2 Teaspoon White Pepper black pepper is fine too
- 1/2 Teaspoon Salt or More to Taste
- 8 Slices Hickory Smoked Bacon cooked and chopped for garnish
- Chives or green onions, chopped for garnish
- Sweet Paprika for garnish, optional
Instructions
- Preheat oven to 375°F/190°C/Gas Mark 5. Wash potatoes and pierce several times with a fork or sharp knife. Place directly on oven rack and bake for 45 minutes or until fork pierces easily all the way to the center. Let cool enough to handle.
- Trim the root off the leeks, leaving as much of the white part as you can. Discard the darker green parts or you can save these for a future stock. Cut the leeks in half vertically, then slice again horizontally into several pieces. Place leek slices in a bowl of water, swirl around to get the dirt and sand out from between the layers. Let sit until the debris has settled to the bottom of the bowl. Do not dump the water out. Instead, gently scoop out the leeks without disturbing the dirt at the bottom of bowl.
- Melt butter in a dutch oven or soup pot on medium, add the leeks and a large pinch of salt. Cook this, stirring occasionally for about 10 minutes or until leeks have softened. Stir in the garlic and cook for one more minute. Add the stock and two cups of water, hot paprika, white pepper and simmer for about 20 minutes or until the leeks are very tender. Cut one of the potatoes in half lengthwise and scoop out the inside with a large spoon. Cut the potato in 1/2”/1.27cm cubes and set aside (this will go in as chunks at the end). Chop the entire remaining potato and the skin from the first potato, and add to the pot.
- Purée the contents of the pot with a stick blender until smooth. If you don’t have a stick blender you can do this in batches in a stand blender, but be very careful when removing the lid of the blender as hot liquids can create pressure and burst out and burn you.
- Whisk in the sour cream. Once smooth, add the milk and 1/2 cup each of both cheeses. Stir in the reserved potato cubes, taste and season with more salt if needed. If soup is too thick, you can thin with a bit of water.
- Garnish with more cheese, bacon and chives.
Notes
Nutrition
Some other soups you may like
Cauliflower & Fennel Curry Soup
Chicken Posolé
Minestrone Soup with Chicken
