Description
A rich, creamy potato soup that warms you from the inside out, perfect for chilly days.
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
- 3 tablespoons butter
- 1/4 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.
- Cook bacon in a Dutch oven over medium-high heat until browned, about 5 to 10 minutes. Drain on paper towels.
- Leave 1/4 cup of bacon grease in the Dutch oven.
- Cook celery and onion in bacon grease until soft, about 5 minutes.
- Add garlic and cook for 1 to 2 minutes until fragrant.
- Add potatoes and toss to coat in the mixture. Sauté for 3 to 4 minutes.
- Return bacon to the pan and add enough chicken stock to cover the potatoes.
- Cover and simmer until potatoes are tender, about 15 to 20 minutes.
- Melt butter in a separate skillet over medium heat. Whisk in flour and cook for 1 to 2 minutes.
- Whisk in heavy cream, tarragon, and cilantro. Bring to a boil and cook until thickened, about 5 minutes.
- Add cream mixture to the potato mixture, stirring to combine.
- Puree half of the soup in a blender until smooth, then return to the Dutch oven.
- Adjust seasoning and serve hot, optionally with crusty bread.
Notes
For a vegetarian version, substitute bacon with smoked paprika and use vegetable stock. Perfect with a light salad or grilled cheese.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 35mg