Let’s Get Cozy

The weather is FINALLY starting to cool down and feel fall-like, so we’re in a major soup mood. With some beautiful Russets from the farmer’s market, plus loads of broccoli and leeks in the garden, we decided to combine of two of our favorites in my soup pot: vichyssoise, the silky-smooth French potato-leek soup, AND an indulgent, cheesy loaded baked potato soup.

The results of our soup fusion were marvelous. You get a smooth, delicate texture from the pureed leek and potatoes combined with chunky, cheesy broccoli-baked potato goodness. Another hidden bonus: by using the thick potato-leek mixture as a base for the soup, you eliminate the need for making a white sauce and are able to keep the fat content a little more in check.

So here it is—the delicious love child of two of our faves. Enjoy!

Loaded Baked Potato-Leek Soup

Annie & Skyler

We use potatoes in two ways in this recipe. Half of them are peeled and chopped, then cooked with the leeks to form a thick base for the soup. The remaining potatoes are baked—in your oven, microwave, or Instant Pot—then coarsely chopped and added to the soup for that true baked potato flavor.

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Course Main Course, Soup

Cuisine American

Servings 8 servings

Ingredients

  

• 6 medium Russet potatoes
• 12 oz. bacon, chopped
• 2 Tbsp. butter
• 2 medium leeks, halved lengthwise and sliced
• Salt and pepper
• 2 cups chicken broth
• 2 cups water
• 4 cups fresh or frozen chopped broccoli florets
• 1/2 to 1 cup heavy cream
• 2 cups shredded sharp cheddar (8 oz.)
• 1 cup shredded gouda (not aged) or smoked gouda (4oz.)
• Milk, as needed
• Sour cream, for topping
• Green onions or chives, for topping

Instructions

 

• Prick 3 of the potatoes all over with a fork and baked as desired (see options below). In a Dutch oven, cook bacon over medium heat, stirring occasionally, until crisp. Transfer bacon to a paper towel-lined plate and set aside.
• Drain almost all fat from pot, taking care to leave the flavorful browned bits in the bottom. Add butter to pot. Add leeks and sprinkle with salt and pepper to taste; cook over medium heat, scraping up browned bits and stirring occasionally, 5 to 7 minutes or until tender.
• Peel and dice remaining 3 potatoes; add to pot with the broth. Add enough water to just barely cover potatoes. Bring to a boil; reduce heat to low and simmer, covered, until potatoes are very soft and falling apart. Using an immersion blender, blend mixture until silky-smooth (or mash with a potato masher for a chunkier texture). Add broccoli to pot and simmer, covered, about 10 minutes or until tender.
• Meanwhile, let baked potatoes cool until easy to handle, then chop into 1-inch pieces. Stir into pot and simmer 5 minutes. Remove from heat. Stir in the cream, then gradually stir in the shredded cheeses until melted. If necessary, add a splash or two of milk to thin to desired consistency. Stir in half of the bacon. Season to taste with salt and pepper. Top servings with additional shredded cheese, remaining bacon, sour cream, and green onions.

Notes

3 WAYS TO BAKE POTATOES:

OVEN: Wrap potatoes in foil and bake in a 425°F 45 to 60 minutes or until tender.

MICROWAVE: Microwave potatoes 12 to 15 minutes or until tender, turning once or twice partway through cooking. Continue microwaving as needed until tender

INSTANT POT: Add to rack and 1 cup water to Instant Pot. Place potatoes on rack. Lock lid and close steam valve. Set to cook on high pressure 17 to 20 minutes, depending on the size of your potatoes. Allow pressure to release naturally before opening lid.

Keyword baked potato soup, cheese soup, cheesy soup, potato leek soup, potato soup, soup, vichyssoise