2 medium russet potatoes, well washed, skin and all
1/4 cup unsalted butter
2 medium leeks\cooked, white and light green parts, sliced and rinsed well
2 medium garlic cloves, minced
1/8 tsp. Kosher salt, or to taste
1/8 tsp. freshly ground black pepper, or to taste
2 cups low sodium chicken broth, homemade or canned
4 thick bacon slices, cut into 1/2 inch dice
1/2 cup milk
1/2 cup sour cream
1 cup grated sharp cheddar cheese\grated
2 Tbsps. thinly sliced scallion greens, or chives
Heat the oven to temperature 375°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.
Melt the butter in a soup pot over medium-low heat. Add the leeks and garlic, season with salt, and cook, stirring occasionally, until softened, about 10 minutes. Add the broth and 2 cups water. Simmer until the leeks are very tender, about 20 minutes.
Meanwhile, cook the bacon over medium heat, stirring occasionally, until browned and crisp. Transfer to a paper-towel lined plate to drain.
Cut one of cooled potatoes in half lengthwise and scoop the flesh out in one piece from each half. Cut the flesh into small cubes and set aside. Coarsely chop the potato skin and the entire remaining potato and add to the pot with the leeks. Pure the contents of the pot in batches in a blender until very smooth. Return the soup to a clean pot and reheat over medium low. Whisk together the milk and sour cream and then whisk this into the soup, along with half the Cheddar. Stir in the diced potato. Season with salt and pepper. Serve garnished with the remaining cheddar, the bacon bits, and the scallions or chives.
Note: Sharp cheese works well in this soup because it melts smoothly. Extra sharp will give you a more pronounced flavor, but because of its lower moisture content, the soup will be less smooth.
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