Absolutely Ultimate Potato Soup

Recipe View Prepare Ingredients: Gather and prepare all ingredients for optimal efficiency. (5 minutes)

Recipe View Render Bacon: In a large Dutch oven or heavy-bottomed pot, cook bacon over medium heat until crispy and golden brown, stirring occasionally. (8-12 minutes). Transfer bacon to a paper towel-lined plate, reserving 1/4 cup of rendered bacon fat in the pot.

Recipe View Sauté Aromatics: Add diced celery and onion to the reserved bacon fat and cook until softened and translucent, about 5 minutes. Stir in minced garlic and cook for another 1-2 minutes until fragrant.

Recipe View Add Potatoes and Stock: Add cubed potatoes to the pot and toss to coat with the rendered fat and aromatics. Sauté for 3-4 minutes. Return the cooked bacon to the pot. Pour in enough chicken stock to just cover the potatoes.

Recipe View Simmer Until Tender: Bring the mixture to a simmer, then reduce heat to low, cover, and cook until potatoes are fork-tender, approximately 15-20 minutes.

Recipe View Prepare Cream Sauce: While the potatoes are simmering, melt butter in a separate skillet over medium heat. Whisk in flour and cook, stirring constantly, for 1-2 minutes to create a roux. Gradually whisk in heavy cream, tarragon, and cilantro.

Recipe View Thicken Cream Sauce: Bring the cream mixture to a gentle boil, and cook, stirring constantly, until thickened, about 5 minutes. Avoid scorching.

Recipe View Combine and Purée: Add the cream mixture to the potato mixture and stir to combine thoroughly. Carefully transfer about half of the soup to a blender and purée until smooth. Return the puréed soup to the Dutch oven.

Recipe View Season and Serve: Adjust seasonings with sea salt and freshly ground black pepper to taste. Serve hot, garnished with extra crumbled bacon, fresh cilantro, or a dollop of sour cream.