Baked Potato Soup

Recipe

Prep: 10 minutes

Cook: 40 minutes

Serves: 6

• 1 tablespoon olive oil

• 12 slices thick cut bacon

• 2 pounds yukon potatoes, peeled and cut into 1-inch cubes

• 1 bunch leeks, sliced thin (white and light green parts only)

• 1 shallot, minced

• 3 cloves garlic, minced

• 1/2 cup flour

• 2 cups chicken broth

• 3 cups heavy cream (this soup is VERY thick. If you prefer a thinner soup, I recommend using half & half)

• 1 cup sour cream

• 2 teaspoons pepper

• 2 cups shredded cheddar cheese

Cut the bacon into 1-inch pieces. Heat olive oil in a dutch oven over low heat. Once hot, add the bacon and cook until crispy, stirring occasionally. Remove and set aside once crisp. Leave the drippings in the pot (there will be quite a bit. This is fine).

Bring 6 cups of salted water to a boil. Once boiling, add the potatoes and cook for 10 minutes, or until fork tender. Drain, then mash. Set aside.

Add the leeks and shallot to the pot with the bacon drippings and cook until softened, about 3 minutes.

Add garlic and cook for 1 more minute.

Add the flour and whisk for about a minute until combined.

Add the broth and the heavy cream. Stir, scraping the bottom to loosen and bacon, leeks, garlic or shallots. Bring to a boil, then reduce to a simmer.

Stir in the bacon, potatoes, cheese, sour cream, and pepper. Let sit 10 minutes.