Baked Potato & Leek Soup With Cheddar & Bacon

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 cup grated sharp cheddar cheese (about 1/4 pound, see Cook's Note)

2 cups canned low sodium chicken broth

3 medium russet potatoes (about 1/2 pound each)

fresh ground black pepper

4 slices thick bacon , cut into 1/2-inch dice

2 medium garlic cloves , minced

1/2 cup sour cream

2 tablespoons thinly sliced scallion tops or chives

2 medium leeks , sliced and rinsed well (white and light green parts)

1/2 cup milk

4 tablespoons unsalted butter

kosher salt

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