Real Recipes From Real Home Cooks ®

panda’s ultimate potato soup

★★★★★ 2
a recipe by
Corinne Mihelic
Charleston, WV

I created this because I love Baked Potato Soup and Potato Leek Soup. So I figured why not have the best of both! I just combined both of my recipes to make this wonderfully creamy, warm up your bones soup. I hope you enjoy it as much as I do :)

★★★★★ 2
serves 12
prep time 30 Min
cook time 1 Hr 30 Min

Ingredients For panda’s ultimate potato soup

  • 8-10 slice
    hickory smoked bacon.
  • 8-10 md
    potatoes, baked, peeled and diced.
  • 1 md
    onion, diced.
  • 2 md
    leeks (including green parts) chopped up small.
  • 2-3 stick
    celery, diced.
  • 3/4 c
    all purpose flour.
  • 4 can
    chicken broth.
  • 1/2 stick
    unsalted butter
  • 2 tsp
    dried parsley flakes (i prefer to use fresh).
  • 3 c
    half & half.
  • 1 1/2 c
    cheddar cheese, grated (you can use any kind of cheese you like, i prefer a mild cheddar.
  • 1 c
    sour cream.
  • fresh ground sea salt & pepper to taste. i use a lot of pepper.

How To Make panda’s ultimate potato soup

  • 1
    In an enamel cast iron Dutch oven cook bacon until crisp; remove and crumble,reserve drippings.
  • 2
    Cook onion in bacon drippings until tender; stir in flour and cook for one minute, stirring constantly to make a roux. Gradually add chicken broth, celery; leeks and butter. Cook, stirring constantly until thickened and bubbly (use a wire whisk). Put in the baked potatoes, bacon, parsley and half & half; cook for 10 minutes. Stir in cheese and sour cream.
  • 3
    Serving Suggestions: Garnish with bacon, cheese, sour cream or green onions (just the greens parts) you could use all four or just your favorites.
  • 4
    Goes great in Bread Bowls!

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