Panda’s Ultimate Potato Soup

★★★★★ 2 Reviews
Pandaluvr2 avatar
By Corinne Mihelic
from 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 :)

serves 12
prep time 30 Min
cook time 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.

How To Make

  • 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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