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Absolutely Ultimate Potato Soup

A warm, rich bowl of comfort made with soft potatoes, crisp bacon, and a creamy sauce, perfect for a filling meal or a healthier version with smart swaps.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound bacon, chopped
  • 2 stalks celery, diced
  • 1 unit onion, chopped
  • 3 cloves garlic, minced
  • 8 units potatoes, peeled and cubed
  • 4 cups chicken stock or enough to cover potatoes
Thickener
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1 cup heavy cream
  • 1 teaspoon dried tarragon
  • 3 teaspoons chopped fresh cilantro
Seasoning
  • to taste salt
  • to taste freshly ground black pepper

Method
 

Preparation
  1. Gather all ingredients.
  2. Place bacon in a Dutch oven and cook over medium high heat, turning occasionally, until evenly browned, about 5 to 10 minutes.
  3. Drain bacon pieces on paper towels.
  4. Drain off all but 1/4 cup of the bacon grease.
  5. Cook celery and onion in the reserved bacon drippings until onion is soft and translucent, about 5 minutes.
  6. Stir in garlic, and continue cooking for 1 to 2 minutes.
  7. Add cubed potatoes, and toss to coat. Sauté for 3 to 4 minutes.
  8. Return bacon to the pan, and add enough chicken stock to just cover the potatoes.
  9. Cover, and simmer until potatoes are tender, 15 to 20 minutes.
Thickening
  1. Meanwhile, melt butter in a separate skillet over medium heat.
  2. Whisk in flour. Cook, stirring constantly for 1 to 2 minutes.
  3. Whisk in heavy cream, tarragon, and cilantro.
  4. Bring cream mixture to a boil, and cook, stirring constantly, until thickened, about 5 minutes.
  5. Add cream mixture to the potato mixture; stir to combine.
Blending
  1. Transfer about 1/2 of the soup to a blender and puree.
  2. Return to the Dutch oven. Adjust seasonings to taste.
  3. Serve hot and enjoy!

Notes

Serve this soup hot with a dollop of Greek yogurt on top instead of more cream for added protein and less fat. It stores well and is great for meal prep. If freezing, leave out the cream and add it when reheating for better texture.