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 :)
Provided by Corinne Mihelic
Categories Other Soups
Time 2h
Number Of Ingredients 13
Steps:
- 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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