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Absolutely Ultimate Potato Soup

I have made this creamy potato soup for many people over the years. Simply delicious topped with crumbled bacon, green onions, or shredded Cheddar cheese. I generally serve this soup as a special treat on a cold winter day!
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 4886.4 kcal

Equipment

  • 1 Dutch Oven Large, heavy-bottomed pot for cooking bacon, vegetables, and simmering soup.
  • 1 Medium Skillet For preparing the roux and cream mixture separately.
  • 1 Whisk Essential for making a smooth roux and incorporating cream without lumps.
  • 1 Blender Standing or immersion blender for puréeing half of the soup for texture.
  • 1 Chef's Knife & Cutting Board For efficient preparation of all vegetables and bacon.

Ingredients
  

Main

  • 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
  • ¼ 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. Dotdash Meredith Food Studios
  • Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Drain bacon pieces on paper towels. Drain off all but 1/4 cup of the bacon grease. Dotdash Meredith Food Studios
  • Cook celery and onion in the reserved bacon drippings until onion is soft and translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Dotdash Meredith Food Studios
  • Add cubed potatoes, and toss to coat. Sauté for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender, 15 to 20 minutes. Dotdash Meredith Food Studios
  • Meanwhile, melt butter in a separate skillet over medium heat. Whisk in flour. Cook, stirring constantly, 1 to 2 minutes. Whisk in heavy cream, tarragon, and cilantro. Dotdash Meredith Food Studios
  • Bring cream mixture to a boil, and cook, stirring constantly, until thickened, about 5 minutes. Add cream mixture to the potato mixture; stir to combine. Dotdash Meredith Food Studios
  • Transfer about 1/2 of the soup to a blender and purée. Return to the Dutch oven. Adjust seasonings to taste. Dotdash Meredith Food Studios
  • Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS

Notes

Achieving a truly ultimate potato soup hinges on layering flavors. Render the bacon slowly to extract maximum flavor and crispness; be sure to reserve some drippings for sautéing the aromatics – this is your flavor foundation. When preparing the roux, cook the flour sufficiently to remove the raw taste but avoid browning too much if a lighter soup is desired. Incorporate the cream mixture gradually into the potato base, whisking continuously to prevent lumps and ensure a silky consistency. The partial blending step is crucial for balancing creaminess with textural interest from the potato chunks. Always taste and adjust seasonings, especially salt and pepper, right before serving. A pinch of nutmeg can enhance the creaminess, and a touch of acid like a squeeze of lemon juice at the end can brighten the overall profile. Garnish with fresh chives or extra crisp bacon for elevated presentation and flavor.