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1. Heat the oven to 375 degrees.
2. Scrub the potatoes and pat them dry.
3. Pierce them several times with a fork so they cook faster and better.
4. Set them directly on the oven rack and bake until they are very tender which usually takes approximately 1 hour.
5. Let them cool completely on a cooling rack.
6. Melt the butter in a soup pot over medium heat.
7. Add the leeks and garlic, season with salt, and cook, stirring occasionally, until softened, approximately 10 minutes.
8. Add 2 cups of water and the chicken broth.
9. Simmer until the leeks are very tender which is approximately 20 minutes.
10. Over medium heat cook the bacon.
11. Stir occasionally until the bacon is browned and crisp.
12. Transfer the bacon to a paper-towel lined plate to drain.
13. Cut one of cooled potatoes in half lengthwise and scoop the flesh out in one piece from each half.
14. Cut the flesh into 1/2-inch cubes and set aside.
15. Coarsely chop the potato skin and the entire remaining potato and add to the pot with the leeks.
16. Puree the contents of the pot in batches in a blender until very smooth.
17. Return the soup to a clean pot and reheat over medium low.
18. Whisk together the milk and sour cream and then whisk this into the soup, along with 1/2 cup of the Cheddar cheese.
19. Stir in the diced potato.
20. Season with salt and pepper.
21. Serve garnished with the remaining Cheddar cheese, the bacon bits, and the scallions or chives.
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