Panda’s Ultimate Potato SoupUser Submitted Recipe
8-10 slices Hickory Smoked Bacon
8-10 potatoes, baked, peeled and diced
1 medium onion, diced
2 medium leeks (including green parts) chopped up small.
2-3 stalks of celery, diced
3/4 cup all purpose flour
4 (14.5 ounce) cans chicken broth
2 teaspoon dried parsley flakes (I prefer to use fresh)
3 cups half & half
1 1/2 cup cheddar cheese, grated (you can use any kind of cheese you like, I prefer a mild Cheddar.
1 cup sour cream
Fresh ground Sea Salt & Pepper to taste (optional) I use a lot of pepper.
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 Rue. Gradually add chicken broth, celery and leeks; 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.
Servings7 qt. pot 10-12
no nutrition information available
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