Absolutely Ultimate Potato Soup

1. 1

   Assemble all the ingredients.

2. 2

   Put the bacon in a Dutch oven and cook over medium-high heat, turning now and then, until evenly browned, 5 to 10 minutes. Drain the bacon pieces on paper towels. Pour off all but 1/4 cup of the bacon grease.

3. 3

   Cook the celery and onion in the reserved bacon drippings until the onion is soft and translucent, about 5 minutes. Stir in the garlic and continue to cook for 1 to 2 minutes.

4. 4

   Add the cubed potatoes and toss to coat. Sauté for 3 to 4 minutes. Return the bacon to the pan, then add enough chicken stock to just cover the potatoes. Cover and simmer until the potatoes are tender, 15 to 20 minutes.

5. 5

   Meanwhile, melt the butter in a separate skillet over medium heat. Whisk in the flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, and cilantro.

6. 6

   Bring the cream mixture to a boil and cook, stirring constantly, until thickened, about 5 minutes. Add the cream mixture to the potato mixture and stir to combine.

7. 7

   Transfer about 1/2 of the soup to a blender and purée, then return it to the Dutch oven. Adjust the seasonings to taste.

8. 8

   Serve hot and enjoy.

• Calories 356.76 kcal Moderate
• Protein 22.17 g Good Source
• Carbs 8.2 g Moderate
• Total Fat 25.29 g High
• Saturated Fat 12.98 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 68.29 mg High
• Sodium 751.54 mg High
• Fiber 0.97 g Low Source
• Sugar 0.14 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 47.66 mg Low Source
• Iron 0.94 mg Low Source
• Potassium 166.67 mg Low Source
• Vitamin A 4.72 mcg_rae Low Source
• Vitamin C 1.52 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Celery
• Garlic 🧄
• Onions 🧅