A delicious and filling variation of potato and leek soup.
Preparation time: 35 mins
Cook time: 90 min
Heat the oven to 190 degrees.
Scrub the potatoes, pat dry, and pierce several times with a fork.
Set them directly on the oven rack and bake until very tender - about 1 hour.
Whilst baking the potatoes prepare the above and relax!
Take out the potatoes and let cool completely on a cooling rack.
Melt the butter in a medium size saucepan over a medium low heat.
Add the leeks and garlic, season with salt and cook, stirring occasionally, until softened - about 10 mins.
Add the chicken broth and 2 cups of water. Simmer until the leeks are very tender - 20 mins.
Meanwhile, fry or grill the bacon until browned and reasonably crispy.
Put the bacon on a kitchen paper to drain.
Cut one of cooled potatoes in half lengthwise and scoop the flesh out in one piece from each half.
Cut the flesh into 1/2-inch cubes and set aside.
Coarsely chop the potato skin and the entire remaining potato and add to the pot with the leeks.
Puree the contents of the pot in batches in a blender until very smooth.
Return the soup to a clean pot and reheat over a medium low heat.
Whisk together the milk and sour cream and then whisk this into the soup, along with half of the Davidstow.
Stir in the diced potato.
Season with salt and pepper.
Serve garnished with the remaining Davidstow, the bacon bits, and chives