The Ultimate Potato Soup Recipe: Creamy & Delicious

Ingredients

• 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

1. Gather all your ingredients for the ultimate potato soup.
2. Cook bacon in a Dutch oven over medium-high heat until crispy, about 5 to 10 minutes. Remove bacon and drain on paper towels, reserving 1/4 cup of bacon grease in the pot.
3. Sauté celery and onion in the reserved bacon grease until the onion is soft and translucent, around 5 minutes. Add garlic and cook for another 1 to 2 minutes, stirring constantly.
4. Add cubed potatoes to the pot and toss to coat in the bacon grease mixture. Sauté for 3 to 4 minutes. Return the bacon to the pan, then add enough chicken stock to just cover the potatoes. Cover the pot and simmer until the potatoes are tender, approximately 15 to 20 minutes.
5. In a separate skillet, melt butter over medium heat. Whisk in flour and cook, stirring constantly, for 1 to 2 minutes. Then, whisk in heavy cream, tarragon, and cilantro.
6. Bring the cream mixture to a boil, stirring constantly, until it thickens, about 5 minutes. Add the thickened cream mixture to the potato mixture in the Dutch oven and stir well to combine.
7. Carefully transfer about half of the soup to a blender and purée until smooth. Pour the puréed soup back into the Dutch oven with the remaining soup. Season to taste.
8. Serve your delicious potato soup hot and enjoy!

Nutrition

• Calories: 594 kcal
• Fat Content: 42 g
• Fiber Content: 5 g
• Sugar Content: 3 g
• Sodium Content: 879 mg
• Protein Content: 13 g
• Cholesterol Content: 91 mg
• Carbohydrate Content: 44 g
• Saturated Fat Content: 18 g
• Unsaturated Fat Content: 0 g