Baked Potato and Leek Soup with Cheddar and Bacon

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Book Description

Cooking New American, the first cookbook to be launched by the editors of Fine Cooking magazine. Cooking New American is both simple and sophisticated. Its 200 recipes rely on the fresh herbs and rich flavors that have powered the American culinary revolution, yet all the ingredients are readily attainable at supermarkets. It caters to a cultivated palette, but every dish is easy to prepare. Not just another pretty cookbook, Cooking New American is a bible for both foolproof party fare and fast and flavorful home dinners. There's really no excuse to eat mundane food ever again.

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Cooking New American: How to Cook the Food You Love to Eat

Authors: Fine Cooking Magazine, Martha Holmberg (Editor)

Date: October 2004

ISBN: 1561587281

Publisher: Taunton Press

Hardcover

ORDER/INFO

Baked Potato and Leek Soup
with Cheddar and Bacon
Recipe from: Cooking New American
by Fine Cooking Magazine, Martha Holmberg (Editor)
Cookbook Heaven at Recipelink.com

The whole potato, skin and all, goes into this thick soup, so wash the potatoes well.

Yields about 6 cups;
serves 4

2 medium russet potatoes (about 1/2 pound each)
4 Tablespoons unsalted butter
2 medium leeks (white and light green parts), sliced and rinsed well
2 medium cloves garlic, minced
Kosher salt and freshly ground black pepper
2 cups homemade or low-salt canned chicken broth
4 thick slices bacon, cut into 1/2-inch dice
1/2 cup milk
1/2 cup sour cream
1 cup grated sharp Cheddar (about 1/4 pound)
2 Tablespoons thinly sliced scallion greens or chives

Heat the oven to 375 degrees F. Scrub the potatoes, pat dry, and pierce several times with a fork. Set them directly on the oven rack and bake until very tender, about 1 hour. Let cool completely on a cooling rack.
Melt the butter in a soup pot over medium-low heat. Add the leeks and garlic, season with salt, and cook, stirring occasionally, until softened, about 10 minutes. Add the broth and 2 cups water. Simmer until the leeks are very tender, about 20 minutes.
Meanwhile, cook the bacon over medium heat, stirring occasionally, until browned and crisp. Transfer to a paper-towel lined plate to drain.
Cut one of cooled potatoes in half lengthwise and scoop the flesh out in one piece from each half. Cut the flesh into 1/2-inch cubes and set aside. Coarsely chop the potato skin and the entire remaining potato and add to the pot 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 over medium low. Whisk together the milk and sour cream and then whisk this into the soup, along with 1/2 cup of the Cheddar. Stir in the diced potato. Season with salt and pepper.
Serve garnished with the remaining Cheddar, the bacon bits, and the scallions or chives.

Cook's Choice:
Sharp cheese works well in this soup because it melts smoothly. Extra sharp will give you a more pronounced flavor but because of its lower moisture content, the soup will be less smooth.

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