Doctor's Review: Medicine on the Move

August 17, 2017

© James Baigrie

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Creamy Loaded Baked Potato Soup

This smooth soup is made flavourful by cooking the potatoes in chicken broth, then embellishing it with green onions, bacon and sharp Cheddar

4 Tbsp. (60 ml) (½ stick) unsalted butter
2 medium leeks, finely chopped using the white and some of the tender green parts
4 large russet potatoes, peeled and cut into ½-inch (1-cm) dice
4 c. (1 L) chicken broth
1 c. (250 ml) whole milk
2 c. (500 ml) finely shredded sharp Cheddar cheese
6 green onions, finely chopped, using the white and some of the tender green parts
8 strips bacon, cooked crisp, drained and crumbled
Salt and freshly ground black pepper to taste
1 c. (250 ml) sour cream

Heat the butter in a large skillet over medium high heat. Add the leeks and sauté for 2 to 3 minutes, until softened. Transfer the leeks to the insert of a 5- to 7-quart (5- to 7-litre) slow cooker and add the potatoes and broth.

Cover the slow cooker and cook on high for 3 hours or on low for 5 to 6 hours, until the potatoes are tender. Using an immersion blender, puree the soup. Or cool the soup, puree it in a blender, then return the soup to the slow cooker.

Reduce the heat to low and add the milk, cheese, green onions and bacon. Cover the slow cooker and cook for an additional 1 hour. Season to taste with salt and pepper.

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