Turning classic dishes into soups is one of our favorite things to do. Next up, a soup that puts a delicious spin on a classic side dish: the loaded baked potato. And because we love the flavor that leeks provide, let’s make it a loaded potato & leek soup. It’s deliciously creamy, easy to make, and it’s packed with flavor and nutritional value. What’s not to love?
Ingredients you’ll need
Produce
- Leek
- Carrot
- Celery
- Garlic
- Scallions, green onions or chives
- Yellow (regular sized or baby) or russet potatoes
Pantry Items
- Low-sodium chicken broth or homemade stock
Dairy
- Heavy cream
- Sour cream
- Extra sharp cheddar cheese
Meat
- Thick-cut bacon
Equipment you’ll need
- Large pot with cover
- Immersion blender or food processor
- Wooden spoon or rubber spatula
- Knife and cutting board
- Vegetable peeler (for the carrots and for the potatoes, if you’d like, but leaving the skin on the potatoes is totally fine!)
Substitutions and modifications for your loaded potato and leek soup
- Instead of leek: use 1 yellow onion or 2 shallots
- Instead of pork bacon: use 1 Tablespoon of duck fat or just olive oil to start
- Instead of heavy cream & sour cream: whole milk, coconut milk, half-and-half and skim milk can be added for creaminess
- Feel free to switch up the cheese: pepperjack, colby jack, monterey, and gouda all work well
- Instead of boiling the potatoes: roast the potatoes in the oven before adding them to the soup – here’s how:
- Scrub the potatoes to remove any dirt
- Pat them dry
- Prick the potatoes all over with a fork
- Line baking sheet with parchment paper
- Bake in 425º F oven for 45 minutes for large potatoes or 20-25 minutes for baby dutch potatoes
- Remove from oven and let potatoes cool slightly before handling
- Cut and scrape insides of the potatoes into soup then continue at blending step.
Garnish suggestions
- Scallions, green onions, or chives
- Fresh parsley
- Sour cream
- Shredded cheese
- Bacon bits
- Oyster crackers, toast or baguette slices
- Thinly sliced leek
- Sunflower seeds (shelled)
- Crispy onion straws
- Wicked Minis’ seasoned oyster crackers (we love the garlic parmesan flavor)
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