panda’s ultimate potato soup

(2 RATINGS)
69 Pinches
Charleston, WV
Updated on Jul 10, 2010

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 :)

prep time 30 Min
cook time 1 Hr 30 Min
method ---
yield 12 serving(s)

Ingredients

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

How To Make panda’s ultimate potato soup

  • Step 1
    In an enamel cast iron Dutch oven cook bacon until crisp; remove and crumble,reserve drippings.
  • Step 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.
  • Step 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.
  • Step 4
    Goes great in Bread Bowls!

Discover More

Category: Other Soups

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