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Baked Potato Soup

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More from this source
smitten kitchen
Related tags
soups gluten free lunch
Nutrition per serving    (USDA % daily values)
CAL
245
FAT
30%
CHOL
12%
SOD
7%

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Ingredients for 6 servings

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 you'd 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

Minced fresh chives or scallions

bacon bits

sour cream

Grated cheddar

A drizzle of melted (or melted and browned) butter

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