Creamy Bacon Potato Soup

 If you’re craving a bowl of rich, comforting soup that feels like a warm hug, this Absolutely Ultimate Potato Soup is it. Loaded with crispy bacon, tender potatoes, and a creamy, savory broth, this soup is perfect for chilly nights or anytime you want classic comfort food. It’s hearty, flavorful, and surprisingly simple to make at home.

Creamy Bacon Potato Soup

Ingredients

• 1 pound bacon, chopped
• 2 celery stalks, diced
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 8 medium potatoes, peeled and cubed
• 4 cups chicken stock (or just enough to cover the potatoes)
• 3 tablespoons butter
• ¼ cup all-purpose flour
• 1 cup heavy cream
• 1 teaspoon dried tarragon
• 3 teaspoons fresh cilantro, chopped
• Salt and freshly ground black pepper, to taste

Instructions

1. Place the chopped bacon in a large Dutch oven and cook over medium-high heat until browned and crispy, about 5–10 minutes. Transfer the bacon to a paper towel-lined plate and set aside. Leave about ¼ cup of the bacon grease in the pot.
2. Add the diced celery and chopped onion to the bacon drippings. Cook for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent.
3. Stir in the minced garlic and cook for another 1–2 minutes, just until fragrant.
4. Add the cubed potatoes to the pot and toss them in the bacon grease. Let them cook for 3–4 minutes to build flavor.
5. Return the cooked bacon to the pot, then pour in enough chicken stock to just cover the potatoes. Cover with a lid and let the soup simmer for 15–20 minutes, or until the potatoes are fork-tender.
6. While the potatoes cook, melt the butter in a separate skillet over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly, to remove the raw flour taste.
7. Slowly whisk in the heavy cream, then add the dried tarragon and chopped cilantro. Bring the mixture to a gentle boil and cook, stirring often, until thickened—about 5 minutes.
8. Pour the cream mixture into the pot with the potatoes and stir well to combine.
9. Carefully transfer about half of the soup to a blender and blend until smooth. Pour it back into the pot to create a creamy but still chunky texture.
10. Season with salt and freshly ground black pepper to taste. Serve hot.

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