Absolutely Ultimate Potato Soup

by Jared PillayNovember 12, 2019

50 m

8 servings

594 cals



  • 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
  • 1/4 cup all-purpose flour
  • 1 cup heavy cream
  • 1 teaspoon dried tarragon
  • 3 teaspoons chopped fresh cilantro
  • salt and pepper to taste



Prep: 20 m

Cook: 30 m

Ready In: 50 m


  1. In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
  2. Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute 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.
  3. In a separate pan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.


Nutrition Facts

Per Serving: 594 calories; 41.5 g fat; 44 g carbohydrates; 12.6 g protein; 91 mg cholesterol; 879 mg sodium.

Source: https://www.allrecipes.com/recipe/13218/absolutely-ultimate-potato-soup/?internalSource=popular&referringContentType=Homepage&clickId=cardslot%2078

About The Author
Jared Pillay