Creamy, thick, and hearty – these are the category of the best soup. And this potato soup ticks all the boxes! I love this, especially for a comforting fall dinner, but I never hesitate to make this soup all year round. My family loves this delicious potato soup, and for us, this is the best potato soup ever!
Ingredients
3 tbsp butter
1 large onion, diced
3 cloves garlic, minced
1 pound bacon, chopped
2 stalks of celery, diced
8 potatoes, peeled and cubed
4 c. chicken broth or enough to cover potatoes
1/2 c. thinly sliced carrots
1 tsp dried tarragon
3 tbsp flour
1 c. heavy cream or half and half
Salt and pepper to taste
1/3 c. kale can use frozen, thawed Kale as well, stems removed and chopped fine
How to make The Best Potato Soup?
Step 1: In a Dutch oven, cook the bacon until crisp. Set the bacon aside when done and drain the grease, keeping only about 1/4 c. in the pot.
Step 2: In the same pot, cook the celery, carrot, and onion with the bacon grease until tender. Then, stir in the minced garlic and continue to cook for another minute. Next, add the potatoes, toss to coat, and cook for another 3 to 4 minutes. Return the bacon to the pot and pour in enough broth to cover the potatoes. Put the lid on and simmer until the potatoes are fork-tender.
Step 3: Melt the butter in a heavy saucepan over medium heat. Once the butter has melted, stir in the flour and cook while whisking for about 2 minutes until the flour taste is gone.
Step 4: In a slow stream while still stirring, add the cream. Continue to cook until the mixture has thickened. Then, add the Tarragon along with the kale.
Step 5: Into the potato mixture, stir the cream mixture. To taste, season with salt and pepper. Enjoy!
Ingredients
- 3 tbsp butter
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 pound bacon, chopped
- 2 stalks of celery, diced
- 8 potatoes, peeled and cubed
- 4 c. chicken broth or enough to cover potatoes
- 1/2 c. thinly sliced carrots
- 1 tsp dried tarragon
- 3 tbsp flour
- 1 c. heavy cream or half and half
- Salt and pepper to taste
- 1/3 c. kale can use frozen, thawed Kale as well, stems removed and chopped fine
Instructions
Step 1: In a Dutch oven, cook the bacon until crisp. Set the bacon aside when done and drain the grease, keeping only about 1/4 c. in the pot.
Step 2: In the same pot, cook the celery, carrot, and onion with the bacon grease until tender. Then, stir in the minced garlic and continue to cook for another minute. Next, add the potatoes, toss to coat, and cook for another 3 to 4 minutes. Return the bacon to the pot and pour in enough broth to cover the potatoes. Put the lid on and simmer until the potatoes are fork-tender.
Step 3: Melt the butter in a heavy saucepan over medium heat. Once the butter has melted, stir in the flour and cook while whisking for about 2 minutes until the flour taste is gone.
Step 4: In a slow stream while still stirring, add the cream. Continue to cook until the mixture has thickened. Then, add the Tarragon along with the kale.
Step 5: Into the potato mixture, stir the cream mixture. To taste, season with salt and pepper. Enjoy!
