Bacony Potato Soup Recipe

Name: Bacony Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Bacon, Sliced Into Lardons; 2 stalks Celery, Diced; 1 whole Medium Onion, Diced; 3 cloves Garlic, Minced; 8 whole Large Red Potatoes, Peeled And Diced; 4 cups Chicken Stock, Or Enough To Cover Potatoes; 3 Tablespoons Butter; 1/4 cups All-purpose Flour; 1 cup Heavy Cream; 1 teaspoon Dried Tarragon; 1 teaspoon Ground Coriander Seed; Salt And Pepper, to taste; Chopped Scallions For Garnish; Shredded Cheddar For Garnish

Servings: persons

1 pound Bacon, Sliced Into Lardons
2 stalks Celery, Diced
1 whole Medium Onion, Diced
3 cloves Garlic, Minced
8 whole Large Red Potatoes, Peeled And Diced
4 cups Chicken Stock, Or Enough To Cover Potatoes
3 Tablespoons Butter
1/4 cups All-purpose Flour
1 cup Heavy Cream
1 teaspoon Dried Tarragon
1 teaspoon Ground Coriander Seed
Salt And Pepper, to taste
Chopped Scallions For Garnish
Shredded Cheddar For Garnish

1
In a Dutch oven, saute bacon over medium heat until crispy. Reserve half of the bacon for use as garnish. Drain off all but 1/4 cup grease.
2
Saute celery and onion in bacon grease until onion becomes translucent. Add garlic and saute for an additional minute until fragrant. Add potatoes and saute for 5 minutes. Return half of the bacon to the pan and add enough stock to cover potatoes. Cover and simmer until potatoes are tender, around 15 minutes.
3
In a separate pan, melt butter over medium heat and whisk in flour. Cook, stirring constantly, for 5 minutes. Whisk in heavy cream, tarragon and coriander. Bring to a simmer and cook, stirring constantly, until thickened.
4
Stir cream mixture into potato mixture. Using a hand blender, puree to desired consistency. Season with salt and pepper to taste. Serve garnished with reserved crispy bacon, scallions and shredded cheddar if desired.

1282

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound Bacon, Sliced Into Lardons, 2 stalks Celery, Diced, 1 whole Medium Onion, Diced, 3 cloves Garlic, Minced, and more.

Yes, Bacony Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bacony Potato Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions