Baked Potato Leek Soup with Cheddar Bacon

Creamy, comforting, and packed with flavor, this Baked Potato Leek Soup with Cheddar Bacon is the perfect blend of hearty and indulgent. Made with oven-roasted Russet potatoes for a rich, earthy base, and sautéed leeks for a delicate onion-like sweetness, this soup is pure comfort in a bowl. The velvety texture comes from pureeing the soup and adding a splash of heavy cream, while sharp cheddar cheese and crispy crumbled bacon deliver a savory punch in every bite. Finished with a sprinkle of fresh chives, this satisfying one-pot recipe is ideal for cozy weeknights or crowd-pleasing dinner parties. Quick to prepare in just over an hour, this soup is a must-try for fans of loaded baked potatoes or creamy soups. Perfect as a main course or a hearty appetizer, it’s a guaranteed hit for all potato lovers!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 4 large Russet potatoes
• 2 teaspoons Olive oil
• 2 medium Leeks
• 2 tablespoons Unsalted butter
• 3 cloves Garlic cloves
• 6 cups Chicken or vegetable stock
• 1 cup Heavy cream
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 1.5 cups Sharp cheddar cheese, shredded
• 6 slices Cooked bacon, crumbled
• 3 tablespoons Chives, chopped

Directions

Step 1

Preheat your oven to 400°F (200°C). Wash and dry the potatoes, then prick them with a fork. Rub the potatoes with olive oil and bake them directly on the oven rack for 50-60 minutes, or until tender when pierced with a knife. Let them cool slightly, then scoop out the insides and set aside. Save the skins for another use if desired.

Step 2

While the potatoes are baking, prepare the leeks. Cut off the dark green tops and root ends, leaving the white and light green parts. Slice them in half lengthwise and rinse thoroughly under running water to remove dirt and grit. Slice the leeks into thin rings.

Step 3

In a large pot, melt the butter over medium heat. Add the sliced leeks and sauté for 5-7 minutes, stirring occasionally, until they are soft and fragrant but not browned.

Step 4

Mince the garlic cloves and add them to the pot. Cook for another minute until fragrant.

Step 5

Pour the chicken or vegetable stock into the pot and bring to a simmer. Add the scooped-out potato flesh to the pot and stir. Cook for 10 minutes to allow the flavors to meld.

Step 6

Use an immersion blender to puree the soup until smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a countertop blender, being careful with the hot liquid.

Step 7

Return the soup to low heat and stir in the heavy cream, salt, and black pepper. Taste and adjust seasoning as needed.

Step 8

Stir in 1 cup of the shredded cheddar cheese until melted and fully incorporated.

Step 9

Ladle the soup into bowls and top each serving with the remaining shredded cheddar cheese, crumbled bacon, and chopped chives for garnish. Serve immediately and enjoy!

Nutrition Facts

Serving size	(1878.7g)

Amount per serving	% Daily Value*
Calories	3220.6

Total Fat 186.7g	0%
Saturated Fat 102.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 482.0mg	0%
Sodium 1373.4mg	0%
Total Carbohydrate 301.9g	0%
Dietary Fiber 25.1g	0%
Total Sugars 21.7g
Protein 80.7g	0%

Vitamin D 36IU	0%
Calcium 1534.7mg	0%
Iron 20.6mg	0%
Potassium 7374.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.3%

Protein: 10.1%

Carbs: 37.6%