Ingredients:
2 large baking potatoes ( about 1/2 lb/250g each)
3 ounces unsalted butter ( 75g)
1 lb leeks, white and light green parts, sliced and rinsed well ( 500g)
2 medium garlic cloves, crushed
salt & freshly ground black pepper
16 fluid ounces chicken stock ( 500ml)
4 slices thick rindless bacon, cut into 1/2 in ( 1 1/2 cm)
4 fluid ounces milk ( 125ml)
4 fluid ounces sour cream ( 125ml)
4 ounces strong cheddar cheese, grated ( 112g)
2 tablespoons chives, thinly sliced
Directions:
Pre-heat the oven to 200C/400F/GMK6 and bake the potatoes in their skins for about 1 hour until cooked. Cool completely before using.
Melt 2 oz (50g) the butter in large saucepan over medium heat. Add the leeks and garlic, season with salt, and cook, stirring occasionally, until softened, about 5 minutes. Add the chicken stock and 16 fl.oz (500ml) water. Simmer until the leeks are very tender, about 20 minutes.
Meanwhile, fry the bacon in the remaining butter over medium heat, stirring occasionally, until browned and crisp. Drain on kitchen paper and set aside.
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 in (1 1/2 cm) cubes and set aside.
Coarsely chop the potato skin and the entire remaining potato and add to the saucepan 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 gently.
Whisk together the milk and sour cream and then and stir into the soup, along with 1/2 of the Cheddar cheese. Stir in the diced potato. Season with salt and pepper.
Serve garnished with the remaining Cheddar cheese, the bacon bits, and chives.
Servings: 4
Time preparation: 60 min.
Time total: 95 min.