Absolutely Ultimate Potato Soup

Cynthia Garcia


I took this recipe from allrecipes.com and have personally made it several times. My family and friends love it, especially in the winter months. (The picture I have attached is my picture taken in my kitchen.)

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10 Min


30 Min


1 lb
bacon, chopped
2 stalks
celery, diced
onion, chopped
3 cloves
garlic, minced
8 potatoes
peeled and cubed
4 c
chicken stock, or enough to cover potatoes
3 Tbsp
1/4 c
all purpose flour
1 c
heavy cream
1 tsp
dried tarragon
3 tsp
chopped fresh cilantro
salt and peper to taste

Directions Step-By-Step

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. In the bacon grease remaining in the pan, saute the celery and onion until onion begins to turn clear. Add the garlic, and continue cooking for 1 to 2 minutes. Add the cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return the 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 the butter over medium heat. Whisk in the 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.

About this Recipe

Course/Dish: Cream Soups
Other Tag: Quick & Easy
Hashtag: #potato