brenda's baked potato soup
(1 rating)
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My family loves this rich soup, BUT don't eat this and try and count calories :)
(1 rating)
yield
8 serving(s)
prep time
1 Hr
Ingredients For brenda's baked potato soup
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2 bagsred potatoes, small
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1 lbbacon, diced
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3 stalksleeks
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2 lchicken stock, low sodium
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8 c2% milk
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2 cheavy whipping cream
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4 lghandfuls sharp cheddar cheese
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pinchsalt and pepper to taste
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6 Tbspbutter
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6 Tbspflour
How To Make brenda's baked potato soup
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1Wash and bake the potatoes in a 400 degree oven for about 20 minutes till cooked and crispy. Dice and fry bacon till crisp. Drain most of the grease off. While this is frying; wash leeks (slice thinly and rinse a few times in clean water till all the sand is washed out) drain in a colander and shake well.
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2Carefully place the leeks into the frying bacon and stir fry. While this is cooking, dice the potatoes into cubes and stir in with the bacon and leek mixture.
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3Pour chicken stock into a soup pot. Add the potato mixture, bring to a gentle boil. Add milk and heavy cream and the cheese. Stir do no let stick.
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4Melt the butter in a fry pan and add the flour andwhisk till it is nicely browned then whisk into the soup. Heat thoroughly and serve (do not boil)
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