Baked Potato & Leek Soup With Cheddar & Bacon - cooking recipe

Ingredients

3 medium russet potatoes (about 1/2 pound each)
4 tablespoons unsalted butter
2 medium leeks, sliced and rinsed well (white and light green parts)
2 medium garlic cloves, minced
kosher salt
fresh ground black pepper
2 cups canned low sodium chicken broth
4 slices thick bacon, cut into 1/2-inch dice
1/2 cup milk
1/2 cup sour cream
1 cup grated sharp cheddar cheese (about 1/4 pound, see Cook's Note)
2 tablespoons thinly sliced scallion tops or 2 tablespoons chives

Preparation

Heat the oven to 375 degrees F. Scrub the potatoes, pat dry, and pierce several times with a fork. Set them directly on the oven rack and bake until very tender, about 1 hour. Let cool completely on a cooling rack.
*Cook's Note: Sharp cheese works well in this soup because it melts smoothly. Extra sharp will give you a more pronounced flavor but because of the lower moisture content, the soup will be less smooth.