This recipe has all of the flavour elements of a loaded baked potato, but is delivered as a rich, creamy soup that's comforting and playful. Chef Joshna likes to bake the potato skins and serve them alongside the soup, so keep reading for that recipe too!
3 tablespoons butter
1½ cups finely diced leeks
3 garlic cloves, minced
6 cups chicken stock, hot
4 large leftover baked potatoes, halved, pulp scooped out
1½ cups buttermilk
½ cup freshly grated cheddar cheese, plus more for garnish
2 tsp kosher salt
1 tsp freshly ground pepper
½ cup sour cream
2 tbsp Sherry vinegar
1/4 cup minced chives
2 strips of bacon, cooked crisp and crumbled
Baked Potato Skins (recipe follows)
1. In a large saucepot, over medium high heat melt butter. Add the leeks and garlic and sauté over medium heat until they are translucent. Add the hot stock and potato insides and stir to combine. Bring to a boil, then reduce to a simmer.
2. In a separate bowl, whisk together the, buttermilk, and grated cheddar. Add this mixture to the soup stirring constantly. Using an immersion blender, puree soup until smooth and luxurious. Season with salt and pepper. Remove from the heat and stir in the sour cream and Sherry vinegar.
3. Ladle into bowls and garnish with chives, bacon and more cheese.
Baked Potato Skins
Skins from baked and scooped potatoes
2 tablespoons olive oil
salt and pepper to taste
- Preheat oven to 375 degrees.
- Cut potato skins in half, and place on parchment lined baking sheet.
- Drizzle with olive oil, and season with salt and pepper.
- Bake for 10-15 minutes, until skins are golden and crispy.
- Serve with soup. Enjoy!