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 :)
1In an enamel cast iron Dutch oven cook bacon until crisp; remove and crumble,reserve drippings.
2Cook 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.
Garnish with bacon, cheese, sour cream or green onions (just the greens parts) you could use all four or just your favorites.