Annie & Skyler 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 broccoli has been nonstop and plentiful this year. To keep it producing from spring until late fall, just trim off florets as they look ready to pick. The plants will continue creating side shoots and making heads of all sizes. It’s so cool!
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
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.
