Absolutely Ultimate Potato Soup

What makes this Absolutely Ultimate Potato Soup recipe the “Absolutely Ultimate?” The answer, as it is for so many unforgettable recipes, is bacon! With a bacon base, this rich soup is sure to make its way to the favorite list in your household.

Absolutely Ultimate Potato Soup

4 from 2 votes


  • 1 pound bacon, chopped

  • 2 stalks celery, diced

  • 1 onion, chopped

  • 3 cloves garlic, minced

  • 8 potatoes, peeled and cubed

  • 4 cups chicken stock, or enough to cover potatoes

  • 3 tablespoons butter

  • 1/4 cup all-purpose flour

  • 1 cup heavy cream

  • 1 teaspoon dried tarragon

  • 3 teaspoons chopped fresh cilantro

  • salt and pepper to taste


  • In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
  • Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
  • In a separate pan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.

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