I used to think Baked Potato Soup was just potato soup that used baked potatoes. I’m a little slow sometimes. Baked Potato Soup is actually potato soup with the addition of things you’d typically put on a baked potato, like bacon, sour cream and chives (and cheddar cheese, if you’re so inclined).
This recipe comes from the latest addition of LCBO’s Food and Drink Magazine (Winter 2009) and is very yummy. It’s a great winter soup. And of course, you could used left-over baked potatoes to make it, if you wanted :)
Baked Potato Soup
Summary: This has all the classic flavours of loaded baked potatoes in soup form. Classic comfort food.
- 1/2 cup chopped, smoked bacon
- 1 cup chopped leeks, white and light green part only
- 3 cups peeled, diced potatoes
- 1/2 tsp. salt
- 1/2 tsp. white pepper
- 1 cup dry white wine
- 3 cups chicken broth
- 1/2 cup 10% sour cream
- 1/4 cup finely chopped chives
- In a large heavy saucepan, cook bacon over medium-high heat, stirring often, until crispy, about 6 minutes. Using a slotted spoon, remove bacon and reserve for garnish. Drain all but 1 Tbsp. of the bacon fat from the pan. Add leeks and cook until softened. Add potatoes, salt and pepper, scraping any bits from the bottom of the pan. Pour in wine and cook until reduced by half. Pour in chicken broth and reduce heat to maintain a simmer, until potatoes are very tender, about 15 minutes. Let cool slightly.
- Using a blender, puree soup in batches until creamy and smooth (or use an immersion blender). Stir in sour cream. Serve in warmed soup bowls, topped with bacon and chopped chives. (Optional: sprinkle with shredded cheddar or crumbled blue cheese).
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Number of servings (yield): 6
Adapted from a recipe in the LCBO’s Food and Drink Magazine (Winter 2009)