2 leeks, white and light green parts only, finely chopped
4 large russet potatoes, about 3 lbs, peeled, cut into 1/2in diced
4 cups chicken broth
2 cups finely shredded cheddar cheese, 8 oz
1 cup milk
8 slices cooked back, crumbled
salt and pepper
1 cup sour cream
additional cooked bacon and sliced scallions, optional
Instructions
Heat butter in a large skillet over medium high heat. Add leaks, cook, stirring occasionally, until softened, 2 to 3 minutes. Transfer to 5 to 7 qt slow cooker, add potatoes and broth. Cover, cook on high for 3 hours or on low for 5 to 6 hours until potatoes are tender. Cool soup slightly, in batches, transfer to blender. With blender lid firmly held on, puree soup.
Return soup to slow cooker. Reduce heat to low, add cheese, milk, scallions and bacon. Cook slow cooker; cook 1 hour. Season to taste with salt and pepper. Serve soup garnished with a dollop of sour cream and, if desired, bacon and scallions.
Originally Submitted
2/23/2014
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You can add this Creamy Loaded Baked Potato Soup recipe to your own private DesktopCookbook.
