Baked Potato Soup
Photo © Deb Perelman
- 1 head garlic
- 3 tablespoons unsalted butter
- 2 medium leeks, white and light green parts halved lengthwise, washed, and chopped small
- 5 to 6 cups low-sodium chicken or vegetable broth
- 2 bay leaves
- Table salt
- 2 1/2 pounds russet potatoes, peeled and cut into 1/2-inch cubes
- 1/3 cup sour cream
- Ground black pepper
- Minced fresh chives or scallions
- Bacon bits
- Sour cream
- Grated cheddar
- A drizzle of melted (or melted and browned) butter
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Bay leaves (2)
- Chives or scallions, fresh (1)
- Garlic (1 head)
- Leeks, medium (2)
- Russet potatoes (2 1/2 pounds)
- Meat
- Bacon bits (1)
- Canned Goods
Chicken or vegetable broth, low-sodium (5 cups)
- Cooking & Baking
- Black pepper, Ground (1)
- Table salt (1)
- Dairy
- Butter, unsalted (3 tablespoons)
- Butter (1 drizzle)
- Cheddar, Grated (1)
- Sour cream (1/3 cup)
- Sour cream (1)
Preparation
Read recipe preparation on smittenkitchen.com
Social Stats
95.1Rating
1-100
1-100
277Tweets
1,663Facebook
Shares
Shares
28,692StumbleUpon
Views
Views
1,240PinterestPins
Recipe Stats
Published January 19, 2011 (2 years ago).
731 people saved this recipe.
