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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
Servings 8 people

Equipment

  • 1 Dutch Oven
  • 1 Medium Skillet For preparing the cream mixture
  • 1 Blender (Immersion or stand blender)
  • 1 Whisk
  • 1 Slotted Spoon or Tongs For handling 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

For maximum flavor, render the bacon slowly and thoroughly until crisp; the rendered fat is the foundation of this soup's richness. When selecting potatoes, starchy varieties like Russet will provide a thicker body, while Yukon Golds offer a creamier, slightly waxy texture. Avoid over-simmering the potatoes initially to prevent them from becoming overly mushy before blending. When creating the roux, cook the flour and butter for a minute or two to remove the raw flour taste without browning too much, ensuring a smooth base for your cream. The partial blending step is crucial for achieving a hearty yet velvety consistency; an immersion blender simplifies this. Always taste and adjust salt and pepper after incorporating the chicken stock and bacon, as bacon contributes significant salinity. Fresh tarragon and cilantro are potent; ensure they're balanced. Garnish generously with crispy bacon, fresh chives, or sharp cheddar for textural and flavor contrast.