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absolutely ultimate potato soup

(1 rating)
Recipe by
Cynthia Garcia
Kannapolis, NC

I took this recipe from 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.)

(1 rating)
yield 8 serving(s)
prep time 10 Min
cook time 30 Min

Ingredients For absolutely ultimate potato soup

  • 1 lb
    bacon, chopped
  • 2 stalks
    celery, diced
  • 1
    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

How To Make absolutely ultimate potato soup

  • 1
    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
    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
    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.

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