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Baked Potato & Leek Soup with Cheddar & Bacon

Jennifer Armentrout
  • minutes
  • Serves

INGREDIENTS

4

thick slices Bacon

2

medium cloves Garlic

2 1/2 cups

Leeks

2

Russet potatoes, medium

2 tbsp

Scallion greens or chives

2 cups

Chicken broth, homemade or low-salt canned

1

Kosher salt and freshly ground black pepper

1/4 cup

Butter, unsalted

1 cup

Cheddar, grated sharp

1/2 cup

Milk

1/2 cup

Sour cream