This rich and comforting potato soup is everything you want in a cozy bowl—creamy, hearty, and loaded with deep savory flavor.
Slow-simmered potatoes soak up the smoky essence of bacon and the aromatic blend of onion, celery, and garlic, creating a velvety base that feels both rustic and indulgent.
Each spoonful delivers a perfect balance of creamy texture and satisfying bite.
What makes this soup truly special is the finishing touch: a silky cream mixture infused with herbs that elevates the entire dish.
Whether topped with crispy bacon, fresh green onions, or a sprinkle of shredded cheese, this soup transforms simple ingredients into a crowd-pleasing favorite that’s perfect for chilly evenings or anytime comfort food is calling.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 8
Ingredients
- 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 fresh cilantro, chopped
- Salt and freshly ground black pepper, to taste
Directions
- In a large Dutch oven over medium-high heat, cook the chopped bacon until crispy and evenly browned, about 5 to 10 minutes. Transfer bacon to paper towels to drain. Reserve about 1/4 cup of the bacon drippings in the pot.
- Add diced celery and chopped onion to the bacon drippings and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another 1 to 2 minutes until fragrant.
- Add the cubed potatoes to the pot and toss to coat in the flavorful mixture. Cook for 3 to 4 minutes, stirring occasionally.
- Return the cooked bacon to the pot. Pour in enough chicken stock to just cover the potatoes. Cover and simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
- Meanwhile, in a separate skillet over medium heat, melt the butter. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly to form a roux.
- Slowly whisk in the heavy cream, then add the tarragon and cilantro. Bring the mixture to a gentle boil and cook until thickened, about 5 minutes.
- Stir the cream mixture into the soup and mix well to combine.
- For a creamier texture, transfer about half of the soup to a blender and purée until smooth, then return it to the pot and stir.
- Season with salt and freshly ground black pepper to taste. Serve hot with your favorite toppings.
Chefs Notes
- For a smoother soup, blend more than half—or even all—of the mixture depending on your preference.
- If you prefer a lighter version, substitute half-and-half for heavy cream.
- No bacon? Replace the bacon drippings with 1/4 cup melted butter for a vegetarian-friendly base.
- Top with shredded cheddar cheese, sliced green onions, or extra crispy bacon for added flavor and texture.