baked potato soup

Yup.

Still cuddling.

But, it's November and in my book, that calls for endless days of soup.

So, that's what we'll do!

Baked Potato Soup
Serves 4-6.
Smitten Kitchen!
3 tablespoons butter
2 medium leeks, white and light green parts, halved lengthwise, washed, and chopped
1 teaspoon minced garlic
1 head garlic, roasted and peeled

5 to 6 cups chicken stock, depending on how thick/thin you want it

2 bay leaves

2 1/2 pounds russet potatoes, peeled and cut into 1/2-inch cubes

1/3 cup sour cream

Ground black pepper

Toppings, optional:

Minced fresh chives or scallions

Bacon bits

Sour cream

Grated cheddar

A drizzle of melted (or melted and browned) butter

In a large, heavy pot (or Dutch oven), melt the butter over medium heat. Add leeks and cook them until soft, about 5 minutes. Add the minced garlic and cook another minute. Add the roasted garlic, stock, bay leaves and 3/4 teaspoon table salt. Reduce heat and simmer until garlic is very tender when pierced with tip of knife, 30 to 40 minutes. Add potatoes and continue to simmer, partially covered, until potatoes are tender, about 15 to 20 minutes.

Discard bay leaves. Add sour cream to soup and cook for another 2 to 3 minutes. Adjust seasonings, adding more salt and pepper to taste. Using immersion blender, process soup until chunky-creamy, leaving lots of potato texture intact. (Alternatively, transfer a portion of the potatoes and broth to a food processor or blender and puree until smooth.) 

Serve with whatever toppings you'd like and enjoy!