Loaded Potato Soup With Leeks

I love baked potatoes. Steaming and hot out of the oven, skin slightly crisp, inside fluffy and soft. And then the toppings. Butter, cheese, sour cream, chives, bacon. Mmmm.

This soup is a combination of two things; baked potatoes and a french recipe for potato and leek soup, called Vichyssoise. It's a delicious soup, but is traditionally served cold. I wanted a comfort food soup, and I wanted to put lots and lots of naughty ingredients on top.

The end result was even better then I had hoped for. Think delicate onion meets comforting, amazingly smooth potatoes, with crunchy bacon adding a nice end texture. Leeks cooked in butter is something that you need to experience if you haven't yet. Serve with crusty bread.

Loaded Potato and Leek Soup

8 oz. Butter, salted

1 lg. Leek

1 Clove Garlic, smashed

2 med. Potatoes, peeled, diced, and placed in water

2 c. Chicken Broth

1 c. Water

1/4 c Heavy Cream

Bacon, cooked and small diced

Shredded Cheese

Salt and Pepper as needed

Melt butter in large stockpot. Slice and clean leek(using only the white end), then add to butter along with garlic. Sweat until soft, about 10 min. Do not brown. Strain out half of the butter and the  garlic. Add broth, water, and potatoes to pot. Bring to boil, then reduce to simmer. Simmer for about 30 minutes. Place in blender - with that little top piece off- and blend until smooth. Put back in pot, add cream, and simmer for about 5 more minutes.

Top with cheese and bacon, but don't stop there if you have more ingredients; chives, sour cream, the sky is your limit!