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baked potato soup
- 1 head garlic
- 3 tablespoons unsalted butter
- 2 medium leeks, white and light green parts halved lengthwise, washed, and chopped small
- 5 to 6 cups low-sodium chicken or vegetable broth (I used 5 cups; add the extra cup after pureeing if youd like a thinner soup)
- 2 bay leaves
- Table salt
- 2 1/2 pounds russet potatoes, peeled and cut into 1/2-inch cubes
- 1/3 cup sour cream
- Ground black pepper
Directions:View on Smitten Kitchen
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