My chef husband has perfected the baked potato soup. He is the kind of man who will take a common food, and make it better. It is such a gift! This recipe is very easy and will be a great meal for your family or friends. Makes about 6-8 servings (not including seconds!)


-5 medium sized baked and peeled butter red potatoes (russet will do if you have those)
-5 strips of bacon, chopped
-2 cups chopped leeks
-5 tbsp. butter
-5 tbsp. flour
-3 cups chicken stock
-2 cups water
-1/2 cup half and half
-1/4 tsp. each of black, white, and cayenne pepper
-1/2 tsp. dried oreggano
-salt to taste
-shredded cheese
-sour cream

In a large soup pot:
-Fry the bacon on med-high. Remove bacon, leaving the fat.
-Add in the leeks, reduce heat to medium and carmelize for about 5 minutes
-Add 2 tbsp. butter and 2 tbsp. flour, stir well.
-Pour in the chicken stock and water, bring to a boil.
-Dice 3 potatoes in 1″ cubes, mash the other 2, add to pot.
-Add half and half, reduce heat to low.
-In a microwave safe bowl, heat 3 tbsp. of butter and 3 tbsp. of flower for 1 minute, stir with a fork to make a paste, whisk into pot.
-With an immersion blender, lightly blend the soup to add a creamy texture, but not so much as to get rid of all chunks of potato. If you don’t have one, you can add a couple cups at a time to a regular blender.
-stir in the black, white, and cayenne pepper and dried oreggano
-taste the soup first, because the bacon fat should make it salty enough, but you can add more to taste if desired
-serve into bowls, top with shredded cheese, bacon, and sour cream.