Recipe: Panda’s Ultimate Potato Soup
Description: 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 :)
Ingredients: [{"text": "8-10 slice(s) hickory smoked bacon."}, {"text": "8-10 medium potatoes, baked, peeled and diced."}, {"text": "1 medium onion, diced."}, {"text": "2 medium leeks (including green parts) chopped up small."}, {"text": "2-3 stick(s) celery, diced."}, {"text": "3/4 cup(s) all purpose flour."}, {"text": "4 can(s) chicken broth."}, {"text": "1/2 stick(s) unsalted butter"}, {"text": "2 teaspoon(s) dried parsley flakes (i prefer to use fresh)."}, {"text": "3 cup(s) half & half."}, {"text": "1 1/2 cup(s) cheddar cheese, grated (you can use any kind of cheese you like, i prefer a mild cheddar."}, {"text": "1 cup(s) sour cream."}, {"text": "- fresh ground sea salt & pepper to taste. i use a lot of pepper."}]
Instructions: In an enamel cast iron Dutch oven cook bacon until crisp; remove and crumble,reserve drippings.
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.
Serving Suggestions:

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