Best 3 Baked Potato Leek Soup With Cheddar Bacon Recipes

Indulge in the comforting goodness of Baked Potato Leek Soup with Cheddar Bacon, a symphony of flavors that will warm your soul on a chilly day. This creamy and velvety soup features tender chunks of baked potato, sautéed leeks, and a savory broth infused with the essence of thyme and bay leaf. Topped with a generous helping of cheddar cheese and crispy bacon bits, each spoonful promises a delightful balance of flavors and textures.

**Baked Potato Leek Soup with Cheddar Bacon:** This classic soup recipe elevates the humble potato to new heights. Baked potatoes, with their fluffy interiors and crispy skins, are simmered in a flavorful broth until they melt into a creamy base. Sautéed leeks add a subtle sweetness and a hint of oniony flavor, while the cheddar cheese and bacon bits contribute a decadent richness and a satisfying crunch.

**Other recipes mentioned in the article:**

* **Cheddar Bacon Biscuits:** These fluffy and savory biscuits are the perfect accompaniment to the soup. Made with a combination of all-purpose flour, baking powder, butter, and buttermilk, they're studded with cheddar cheese and bacon bits for an irresistible cheesy and bacon-y flavor.

* **Cheddar Bacon Cornbread:** This moist and flavorful cornbread is infused with the goodness of cheddar cheese and bacon. Made with a combination of cornmeal, all-purpose flour, and buttermilk, it has a slightly sweet and savory flavor that complements the soup perfectly.

* **Cheddar Bacon Potato Skins:** These crispy potato skins are loaded with cheddar cheese, bacon bits, and sour cream. Made with baked potato skins, they're brushed with melted butter and sprinkled with a combination of cheddar cheese, bacon bits, and chives for a delightful appetizer or snack.

Here are our top 3 tried and tested recipes!

BACON CHEDDAR POTATO SOUP

Bacon Cheddar Potato Soup image

Provided by Food Network

Time 20m

Yield 4 c (960 ml)

Number Of Ingredients 8

Ingredients

2 cups (480 ml) milk
2 (450 g) medium russet potatoes, baked, divided use
1/3 cup (40 g) shredded, low fat cheddar cheese
1/4 (18 g) small onion, chopped, sauteed in 1 Tablespoon olive oil
1/2 teaspoon dried dill weed
1/2 teaspoon dried rosemary
1/2 teaspoon salt
2 ounces (55 g) bacon, cooked, crumbled

Steps:

1.Place milk, one potato, cheese, onion, dill weed, rosemary and salt into the Vitamix container in the order listed and secure lid.
2.Select Variable 1.
3.Turn machine on and slowly increase speed to Variable 10, then to High.
4.Blend for 4-5 minutes or until heavy steam escapes from the vented lid.
5.Reduce speed to Variable 3.
6.Remove the lid plug. Drop in remaining potato and bacon. Blend for an additional 10 seconds, until chopped.

POTATO-LEEK SOUP WITH BACON

Potato-Leek Soup With Bacon image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons unsalted butter
1/2 teaspoon smoked paprika
1 1/2 cups cubed crusty bread
4 slices bacon, chopped
2 large leeks, white and light green parts only, thinly sliced
2 cloves garlic, chopped
4 cups low-sodium chicken broth
2 medium russet potatoes, peeled and cut into 1/2-inch pieces
Kosher salt and freshly ground pepper
1/2 cup heavy cream
1 1/2 cups frozen peas (do not thaw)
1/4 cup chopped fresh parsley

Steps:

Preheat the oven to 400 degrees F. Make the croutons: Melt 1 tablespoon butter, then mix with the paprika in a bowl. Add the bread cubes and toss. Spread on a baking sheet and bake until golden, 8 to 10 minutes.
Meanwhile, cook the bacon in a large saucepan over medium heat until crisp, about 8 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Discard all but about 1 tablespoon fat from the pan. Add the remaining 1 tablespoon butter, then add the leeks and garlic; cover and cook until soft, about 5 minutes. Add the broth, 2 cups water, the potatoes and 1/4 teaspoon each salt and pepper; cover and bring to a boil over high heat. Reduce the heat to medium and simmer, partially covered, until the potatoes are tender, about 10 minutes.
Puree half the soup in a blender (remove the filler cap to let steam escape), then return to the pot. Add the cream and bring to a simmer. Add the peas and cook until tender, about 3 minutes. Season with salt and pepper. Serve topped with the croutons, bacon and parsley.

BAKED POTATO, LEEK AND CHEESE SOUP

Baked Potato, Leek and Cheese Soup image

A brilliant way to use up those left over jacket potatoes. The first time I made this soup I didn't have any sour cream so I used 2 fl.oz (60ml) natural yogurt and 2 fl.oz (60ml) double cream. It was a great hit and the soup has remained a popular choice for a warm and filling lunch on cold days.

Provided by Rosie Rob

Categories Potato

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 large baking potatoes (about 1/2 lb/250g each)
3 ounces unsalted butter (75g)
1 lb leek, white and light green parts, sliced and rinsed well (500g)
2 medium garlic cloves, crushed
salt & freshly ground black pepper
16 fluid ounces chicken stock (500ml)
4 slices thick rindless bacon, cut into 1/2 in (1 1/2 cm)
4 fluid ounces milk (125ml)
4 fluid ounces sour cream (125ml)
4 ounces strong cheddar cheese, grated (112g)
2 tablespoons chives, thinly sliced

Steps:

Pre-heat the oven to 200C/400F/GMK6 and bake the potatoes in their skins for about 1 hour until cooked. Cool completely before using.
Melt 2 oz (50g) the butter in large saucepan over medium heat. Add the leeks and garlic, season with salt, and cook, stirring occasionally, until softened, about 5 minutes. Add the chicken stock and 16 fl.oz (500ml) water. Simmer until the leeks are very tender, about 20 minutes.
Meanwhile, fry the bacon in the remaining butter over medium heat, stirring occasionally, until browned and crisp. Drain on kitchen paper and set aside.
Cut one of cooled potatoes in half lengthwise and scoop the flesh out in one piece from each half. Cut the flesh into ½ in (1 ½ cm) cubes and set aside.
Coarsely chop the potato skin and the entire remaining potato and add to the saucepan with the leeks.
Puree the contents of the pot in batches in a blender until very smooth. Return the soup to a clean pot and reheat gently.
Whisk together the milk and sour cream and then and stir into the soup, along with ½ of the Cheddar cheese. Stir in the diced potato. Season with salt and pepper.
Serve garnished with the remaining Cheddar cheese, the bacon bits, and chives.

Nutrition Facts : Calories 621.9, Fat 44.9, SaturatedFat 24.6, Cholesterol 109.4, Sodium 592.5, Carbohydrate 38.9, Fiber 3.5, Sugar 7.2, Protein 17.9

Tips:

Choose the right potatoes: Russet potatoes are the best choice for baked potato leek soup because they are starchy and will break down easily, creating a thick and creamy soup.
Don't overcrowd the pot: When roasting the potatoes and leeks, make sure to spread them out in a single layer so that they roast evenly.
Roast the vegetables until they are caramelized: This will add a lot of flavor to the soup.
Use a good quality vegetable broth: This will make a big difference in the flavor of the soup.
Don't overcook the soup: Once the potatoes and leeks are tender, remove the soup from heat. Overcooking will make the soup gummy.
Serve the soup with your favorite toppings: Shredded cheddar cheese, crumbled bacon, and chopped chives are all great options.

Conclusion:

Baked potato leek soup is a delicious and comforting soup that is perfect for a cold winter day. It is also relatively easy to make, and can be tailored to your own taste preferences. Whether you like it thick or thin, creamy or chunky, there is a baked potato leek soup recipe out there for you. So next time you are looking for a warm and satisfying meal, give baked potato leek soup a try.