Potato Soup

We had a potato soup cook-off and this is the winner. When David noticed I made it again he hugged me and declared, “Mommy! Now I know you really love me!” It’s easy. Prove you love your hungry boys.



POTATO SOUP            serves 8


1 lb. bacon, chopped OR 1/4 C, olive oil       

2 stalks celery, diced                   

1 onion, chopped                   

3 tsp. minced garlic                   

8 potatoes, peeled and cubed (about 5 pounds)          

4 C. chicken broth, or more                   

3 Tbs. butter

1/4 C. flour

1 C. heavy cream

1 tsp. tarragon

3 tsp. fresh cilantro, chopped

salt and pepper


In Dutch oven, cook bacon over med. heat until done. Set bacon aside and pour off all but 1/4 cup bacon grease or substitute 1/4 cup olive oil and skip bacon. Sauté celery and onion. Add garlic, cooking 1-2 min.  Add  potatoes and toss to coat. Return bacon to pan and add enough broth to cover. Cover with lid and simmer until potatoes are tender. In separate pan, melt butter over med-heat. Whisk in flour. Cook, stirring constantly 1-2 min. Whisk in heavy cream, tarragon and cilantro. Bring cream mixture to a boil and cook, stirring constantly until thickened. Stir cream mixture into potatoes. Mash about half of the soup with a potato masher. Don’t use the immersion blender here or you will get a gluey texture. Adjust seasonings to taste. It probably needs more salt. If it looks more like mashed potatoes than soup, add more broth or cream until you like the consistency. 


© Being Fruitful, 2012