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Panda’s Ultimate Potato Soup

The ultimate in comfort foods! This potato soup will knock your socks off :) Full of flavor, a hearty thick soup. A meal in itself. Great for bread bowls!"


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.

Serving 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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7 qt. pot 10-12

Nutritional Information
Per Serving

no nutrition information available

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