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Baked Potato Soup with all the Fixins

Spice up your potato soup with sour cream, bacon, Old Cheddar and green onions!

15 min
prep time
30 min
cook time


Old Cheddar
3 cups
Black Diamond® Old Cheddar
2 Tbsp
Lactantia® Unsalted Butter
4 large or 5 medium
Peeled and cut into chunks Yukon Gold potatoes
2 white part only
Cleaned and sliced Leeks
4 cups
Chicken stock
2 cups
1/2 tsp
1/4 tsp
8 Tbsp
Sour cream
3, sliced on the bias
Green onions
6 slices
Cooked and chopped Bacon


  1. In a large pot, on medium high heat, melt the Lactantia® Unsalted Butter.
  2. Add in the leeks and stir for 2 - 3 minutes, to release juices.
  3. Add in the potatoes, the chicken stock, water, salt and pepper, and bring to a boil.
  4. Lower the heat to a simmer, and cook with the lid off, for 30 minutes.
  5. Remove from heat, and place soup in a blender or food processor to puree it. For extra smoothness pass through a sieve.
  6. Place soup back in the pot and on medium heat add 1 cup of Black Diamond® Old Cheddar cheese and cook until melted througout.
How to build the soup:
  1. Serve each soup in a wide shallow bowl. Garnish the soup in this order: A dollop of sour cream, followed by 1 full Tablespoon of bacon, 1/4 cup of grated Black Diamond® Old Cheddar cheese, and a tsp of green onions.

Learn More About This Cheese

Old Cheddar

Old Cheddar
more information
Old Cheddar