panda’s ultimate potato soup
(2 ratings)
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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 ratings)
yield
12 serving(s)
prep time
30 Min
cook time
1 Hr 30 Min
Ingredients For panda’s ultimate potato soup
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8-10 slicehickory smoked bacon.
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8-10 mdpotatoes, baked, peeled and diced.
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1 mdonion, diced.
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2 mdleeks (including green parts) chopped up small.
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2-3 stickcelery, diced.
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3/4 call purpose flour.
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4 canchicken broth.
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1/2 stickunsalted butter
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2 tspdried parsley flakes (i prefer to use fresh).
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3 chalf & half.
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1 1/2 ccheddar cheese, grated (you can use any kind of cheese you like, i prefer a mild cheddar.
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1 csour cream.
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fresh ground sea salt & pepper to taste. i use a lot of pepper.
How To Make panda’s ultimate potato soup
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1In an enamel cast iron Dutch oven cook bacon until crisp; remove and crumble,reserve drippings.
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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.
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3Serving Suggestions: Garnish with bacon, cheese, sour cream or green onions (just the greens parts) you could use all four or just your favorites.
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4Goes great in Bread Bowls!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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