Panda’s Ultimate Potato Soup Recipe

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Panda’s Ultimate Potato Soup

Corinne Mihelic


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 votes
30 Min
1 Hr 30 Min


8-10 slice
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 stick
celery, diced.
3/4 c
all purpose flour.
4 can(s)
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.


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.
3Serving Suggestions:

Garnish with bacon, cheese, sour cream or green onions (just the greens parts) you could use all four or just your favorites.
4Goes great in Bread Bowls!

About this Recipe

Course/Dish: Other Soups