Description
This cozy potato soup is packed with creamy goodness, crispy bacon, and aromatic herbs, perfect for chilly nights.
Ingredients
Scale
- 1 pound bacon, chopped
- 2 stalks celery, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 8 potatoes, peeled and cubed
- 4 cups chicken stock, or enough to cover potatoes
- 3 tablespoons butter
- 0.25 cup all-purpose flour
- 1 cup heavy cream
- 1 teaspoon dried tarragon
- 3 teaspoons chopped fresh cilantro
- Salt and freshly ground black pepper to taste
Instructions
- Gather all ingredients.
- In a Dutch oven, place the chopped bacon and cook over medium-high heat until browned, about 5 to 10 minutes. Drain bacon on paper towels, keeping 1/4 cup drippings in the pot.
- Add diced celery and chopped onion to drippings, cooking until onion is soft, about 5 minutes. Stir in minced garlic and cook for an additional 1 to 2 minutes.
- Toss in cubed potatoes and sauté for 3 to 4 minutes, then return crispy bacon and add chicken stock to cover potatoes. Cover and simmer until fork-tender, about 15 to 20 minutes.
- In a separate skillet, melt butter over medium heat, whisk in flour, and cook for 1 to 2 minutes. Gradually add heavy cream, tarragon, and cilantro. Boil and stir until thickened, about 5 minutes.
- Add cream mixture to potato mixture, stirring to combine.
- For a creamier texture, purée half of the soup in a blender and return it to the pot. Adjust seasoning with salt and pepper.
- Serve hot, garnished with fresh cilantro and crispy bacon if desired.
Notes
Try serving with crusty bread or a simple green salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg