The Best Potato Soup Recipe

If you’re searching for a comforting, hearty soup that combines the richness of bacon with the earthiness of potatoes, look no further than this Creamy Potato Bacon Soup recipe. This dish is perfect for cold winter evenings, casual family dinners, or as a satisfying meal prep option. With its smooth texture and robust flavors, it’s sure to become a favorite in your household.

Why This Creamy Potato Bacon Soup is Perfect for You

This Creamy Potato Bacon Soup is a wonderful blend of savory ingredients that create a hearty and comforting meal. The bacon adds a smoky depth to the soup, while the potatoes provide a creamy, smooth base that’s both filling and satisfying. The addition of tarragon brings a unique, slightly sweet herbal note that elevates the dish. This soup is not just tasty but also versatile, making it an ideal choice for a range of occasions, from weeknight dinners to a special lunch with friends.

Ingredients Overview

To create this delicious Creamy Potato Bacon Soup, you will need the following ingredients:

• 1 large onion, diced
• 1/2 cup thinly sliced carrots
• 1 lb bacon, chopped
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 8 potatoes, peeled and cubed
• 4 cups chicken broth (or enough to cover the potatoes)
• 3 tablespoons butter
• 3 tablespoons flour
• 1 cup heavy cream (or half and half)
• 1 teaspoon dried tarragon
• 1/3 cup kale, finely chopped (frozen thawed kale works as well)
• Salt and pepper to taste

These ingredients work together to create a soup that’s rich, flavorful, and satisfying. The bacon and potatoes are the stars of the dish, providing a hearty base, while the tarragon and kale add a fresh, herbal touch that balances the richness.

this RECIPE

Step-by-Step Preparation Guide

1. Prepare the Ingredients

Start by preparing all your ingredients. Dice the onion, slice the carrots, and chop the bacon into bite-sized pieces. Dice the celery stalks and mince the garlic. Peel and cube the potatoes into uniform pieces to ensure even cooking.

2. Cook the Bacon

In a large Dutch oven, cook the chopped bacon over medium heat until it’s crispy. Once done, remove the bacon with a slotted spoon and set it aside, leaving about 1/4 cup of bacon grease in the pot. This bacon grease will serve as the base for sautéing your vegetables, adding an extra layer of flavor.

3. Sauté the Vegetables

Add the diced onion, sliced carrots, and diced celery to the Dutch oven with the reserved bacon grease. Sauté the vegetables over medium heat until they’re soft and translucent, about 5-7 minutes. Stir occasionally to prevent them from sticking to the bottom of the pot.

4. Add Garlic and Potatoes

Once the vegetables are soft, add the minced garlic and cook for another minute until fragrant. Then, add the cubed potatoes to the pot. Toss the potatoes in the vegetable mixture, ensuring they are well coated with the bacon grease and softened vegetables. Sauté the potatoes for 3-4 minutes, allowing them to absorb the flavors.

5. Simmer the Soup

Return the cooked bacon to the pot, and pour in enough chicken broth to cover the potatoes. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 15-20 minutes or until the potatoes are tender when pierced with a fork.

6. Make the Cream Sauce

While the soup is simmering, prepare the cream sauce in a separate heavy-duty saucepan. Melt the butter over medium heat, then whisk in the flour to form a roux. Cook the roux for about 2 minutes, whisking constantly to eliminate the raw flour taste. Gradually add the heavy cream (or half and half) in a slow, steady stream, continuing to whisk until the mixture thickens. This should take about 3-5 minutes. Once thickened, stir in the dried tarragon and finely chopped kale.

7. Combine and Finish the Soup

Slowly stir the prepared cream sauce into the potato mixture in the Dutch oven. Mix well to ensure the soup is creamy and smooth. Taste and adjust seasoning with salt and pepper as needed. Let the soup simmer for another 5-10 minutes, allowing the flavors to meld together.

Tips for the Best Creamy Potato Bacon Soup

• For Extra Creaminess: Use heavy cream instead of half and half for a richer, creamier soup.
• Cooking the Bacon: Be sure to cook the bacon until it’s crisp, as this will give the soup a nice texture contrast.
• Even Potato Pieces: Cut the potatoes into uniform cubes to ensure they cook evenly.
• Enhancing the Flavor: If you like a more intense garlic flavor, add an extra clove or two of garlic.

Common Mistakes to Avoid

• Overcooking the Potatoes: Overcooked potatoes can turn mushy. Keep an eye on them and check for doneness by piercing with a fork.
• Not Seasoning Enough: Potatoes can absorb a lot of salt, so taste the soup before serving and adjust the seasoning if necessary.
• Skipping the Roux: The roux is essential for thickening the soup. Make sure to cook the flour and butter mixture long enough to remove the raw flour taste.

Serving and Presentation Tips

Serve your Creamy Potato Bacon Soup in deep bowls, garnished with a sprinkle of freshly chopped herbs like parsley or chives. Pair it with a slice of crusty bread or a warm roll to soak up every last drop of the delicious broth. For a touch of color, consider adding a small dollop of sour cream or a sprinkle of shredded cheese on top.

Variations and Recipe Swaps

• Turkey Bacon Option: For a lighter version, substitute turkey bacon for regular bacon.
• Vegetarian Option: Skip the bacon and use vegetable broth instead of chicken broth. You can add mushrooms for a meaty texture.
• Extra Vegetables: Add diced bell peppers, corn, or even peas to the soup for extra nutrition and color.

Kitchen Equipment You’ll Need

• Dutch oven for cooking the soup
• Heavy-duty saucepan for making the cream sauce
• Whisk for blending the cream sauce
• Slotted spoon for removing the bacon
• Knife and cutting board for chopping ingredients

Storing and Reheating Leftovers

To store leftovers, let the soup cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. When reheating, do so over low heat on the stovetop, stirring occasionally. If the soup thickens too much after refrigeration, you can thin it out with a little chicken broth or milk.

FAQs about Creamy Potato Bacon Soup

• Can I freeze this soup? Yes, but it’s best to freeze the soup before adding the cream sauce. Dairy can sometimes separate when frozen, so add the cream sauce after reheating.
• What can I substitute for tarragon? If you don’t have tarragon, thyme or rosemary are good alternatives.
• How can I make this soup gluten-free? Use a gluten-free flour blend to make the roux instead of regular flour.

Conclusion

This Creamy Potato Bacon Soup is a delightful blend of flavors and textures that will warm you from the inside out. Whether you’re enjoying it on a chilly day or serving it as a comforting meal to your family, it’s sure to please everyone at the table. If you loved this recipe, don’t forget to share it with your friends and subscribe to our blog for more delicious recipes!

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