Ye Olde Tavern Life

While attending university in London I regularly made this soup. I was a waitress at a small bistro and the chef let us take home leftovers (lots of potatoes). A tried and true recipe for not only a starving student but anyone who needs a bowl of warmth and goodness. Cheers!

My London Flat Baked Potato & Leek Soup

with Cheddar & Bacon

Yields about 6 cups.

2 medium potatoes (about 1/2 lb. each)

1/4 cup unsalted butter

2-1/2 cups sliced leeks (about 2 medium leeks; white and light green parts)

2 medium cloves garlic, minced

Kosher salt and freshly ground black pepper

4 cups homemade or low-salt canned chicken broth

1/2 cup milk or cream

1/2 cup sour cream

4 thick slices bacon, cut into 1/2-inch dice

1 cup grated sharp Cheddar (about 1/4 lb.)

2 Tbs. thinly sliced scallion greens or chives

Heat the oven to 375ºF. Scrub the potatoes in water, pat dry, and pierce in several places with a fork. Set them directly on an oven rack and bake until very tender, about 1 hour. Let cool completely on a wire rack.

Melt the butter in a soup pot over medium-low heat. Add the leeks and garlic, season with salt and pepper, and cook, stirring occasionally, until softened, about 10 minutes. Add the broth. Bring to a simmer over medium heat and cook until the leeks are very tender, about 20 minutes.

Meanwhile, put the bacon in a skillet and cook over medium heat, stirring occasionally, until browned and crisp, 8 to 10 minutes. Transfer the bacon bits with a slotted spoon to a saucer lined with paper towels to drain and cool.

When the potatoes are cool, cut one of them in half lengthwise. Use a large spoon to scoop the flesh 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. Purée the contents of the pot in a blender until very smooth (you'll need to work in two batches). Return the puréed soup to a clean soup pot and reheat over medium low. Whisk together the milk and sour cream until smooth and then whisk this into the soup, along with 1/2 cup of the Cheddar. Stir in the diced potato. The soup should be fairly thick, but if it seems too thick, thin it with a little water. Season to taste with salt and pepper. Serve garnished with the remaining Cheddar, the bacon bits, and the scallions or chives.