The Creamiest Baked Potato Soup
This is the absolute most velvety potato soup, flavored with rosemary and leeks and topped with everyone's favorite baked potato toppings: cheddar cheese, scallions and bacon.
Ingredients
- 4 cups chicken stock
- 1 pint heavy cream
- 8 oz bacon
- 3 lb potatoes, peeled and cut into 1 inch cubes
- 1 leek, cleaned and trimmed and sliced into rounds
- 6 cloves garlic, minced
- 1 large onion, diced
- 3 sprigs rosemary
- 1 lemon
- salt and pepper to taste
For Serving
- 1 cup shredded cheddar cheese
- 1 bunch scallions, sliced
Instructions
- Preheat a large heavy bottomed pot over medium heat. Cook bacon in batches until crispy, then remove and allow to drain on a paper towel.
- In the same pot in the bacon grease, sauté garlic, onions and leeks and rosemary stems until softened and translucent, 10 minutes.
- Add potatoes, cream and stock to pot. Simmer partially covered until potatoes are tender and mash easily, 25 minutes. Remove rosemary stems.
- Working in batches and being sure not to fill the blender more than halfway, blend the soup well. Add more stock if it gets too thick.
- Strain the soup through a fine mesh strainer, pushing it through with a soft spatula.
- Taste and season with more salt or pepper if needed. Add a squeeze of lemon juice and stir to combine.
- Serve soup with crumbled bacon, cheddar cheese and scallions.