This thick and creamy potato soup is a filling meal perfect for cold weather. It combines hearty root vegetables with a rich cream base for a satisfying dinner.

List of ingredients

1 large onion, diced – provides a savory aromatic base.
1/2 cup carrots, thinly sliced – adds a touch of sweetness and color.
1 lb smoked beef bacon, chopped – provides a salty, smoky depth.
2 stalks celery, diced – adds a classic mirepoix flavor.
3 cloves garlic, minced – for pungent, aromatic flavor.
8 potatoes, peeled and cubed – the primary thickening agent and body.
4 cups chicken broth – or enough to fully cover the potatoes.
3 Tablespoons butter – used to create the thickening roux.
3 Tablespoons flour – combined with butter to thicken the soup.
1 cup heavy cream or half and half – creates the rich, creamy texture.
1 Teaspoon dried tarragon – adds a subtle, distinct herbal note.
1/3 cup kale, chopped fine – adds color and nutritional value.
Salt and pepper to taste – used for final seasoning adjustments.

step-by-step instructions

Brown the meat: Cook the chopped smoked beef bacon in a dutch oven until it is crisp and fully rendered. Remove the bacon from the pot and drain all but 1/4 cup of the fat.
Sauté aromatics: Add the diced celery, sliced carrots, and diced onion to the remaining fat. Cook over medium heat until the vegetables are soft.
Add garlic: Stir in the minced garlic and cook for exactly one minute to release the fragrance without burning.
Sear potatoes: Add the cubed potatoes to the pot and toss to coat them in the fat. Sauté the potatoes for 3 to 4 minutes.
Simmer: Place the cooked bacon back into the pan. Pour in enough chicken broth to cover the potatoes, cover the pot, and simmer until the potatoes are tender.
Prepare the roux: In a separate heavy-duty saucepan, melt the butter over medium heat. Whisk in the flour and continue to cook for 2 minutes to remove the raw flour taste.
Thicken the cream: While whisking constantly, slowly pour the heavy cream or half and half into the flour mixture. Continue to whisk until the mixture thickens into a smooth sauce.
Add herbs and greens: Stir the dried tarragon and finely chopped kale into the thickened cream mixture.
Combine: Stir the finished cream mixture into the main potato and broth pot.
Season: Add salt and pepper to your liking and stir well before serving.

Choosing the Right Ingredients

Selecting the Best Potato Varieties

For a soup that is naturally thick and creamy, Russet potatoes are an excellent choice because their high starch content causes them to break down slightly during simmering. If you prefer a soup with distinct, firm chunks of potato, Yukon Gold is a better option due to its medium starch level. Red potatoes can also be used for a waxy texture that holds its shape perfectly.

Picking the Best Kale

Lacinato kale, also known as dinosaur kale, is recommended for this recipe because its flat leaves are easier to chop finely and it holds its texture well. Curly kale is another great option, though it may require more chopping to avoid large, tough pieces in the bowl. If using frozen kale, ensure it is fully thawed and squeezed of excess water before adding it to the cream.

Using High-Quality Broths

Using a low-sodium chicken broth allows you to control the salt level more effectively, especially since the smoked beef bacon adds significant salt. For a deeper flavor, a concentrated stock or a homemade bone broth can be used. Ensure the broth is at room temperature or slightly warmed to avoid shocking the vegetables during the simmering process.

Mastering the Cooking Technique

Creating the Perfect Bacon Crisp

To achieve maximum crispness with the smoked beef bacon, cook it over medium heat rather than high heat. This allows the fat to render out slowly, ensuring the meat becomes crunchy without burning. Removing the bacon immediately once it reaches a golden brown prevents it from becoming too hard or bitter.

Sautéing Aromatics for Flavor

The process of cooking the onion, carrots, and celery in the rendered beef bacon fat is crucial for building a deep flavor base. Sauté them until the onions are translucent and the carrots have softened. This caramelization process adds a layer of sweetness that balances the saltiness of the meat.

Developing a Smooth Roux

When making the roux with butter and flour, keep the heat at a steady medium to avoid scorching the butter. Whisking constantly for two minutes ensures the flour is cooked through, which removes the raw, pasty taste from the final soup. The mixture should look like a thick paste before you begin adding the cream.

Preventing Cream Separation

To prevent the cream from curdling or separating, add it to the roux in a very slow, steady stream. Continuous whisking is necessary to emulsify the fat and liquid into a stable sauce. Avoid boiling the cream mixture too vigorously once it has thickened to maintain a smooth consistency.

Customizing Your Soup

Incorporating Extra Cheese

For a cheesier version of this soup, stir in a cup of shredded sharp cheddar or Gruyère cheese after combining the cream mixture with the potatoes. Add the cheese off the heat or on very low heat to prevent it from breaking and becoming oily. This adds a tangy richness and a thicker body to the soup.

Experimenting with Herb Substitutions

While tarragon provides a unique anise-like flavor, you can substitute it with fresh thyme or rosemary for a more earthy profile. Parsley added at the very end of cooking provides a fresh, bright contrast to the heavy cream. Always add dried herbs to the roux and fresh herbs at the end for the best flavor release.

Adding a Touch of Acidity

A small amount of acidity can cut through the richness of the cream and butter. Stir in a teaspoon of lemon juice or a splash of apple cider vinegar just before serving. This brightens the overall taste and makes the individual flavors of the vegetables stand out more clearly.

Serving and Presentation Ideas

Choosing the Ideal Bread Pairings

This soup pairs exceptionally well with crusty sourdough bread or warm garlic rolls. The acidity of sourdough helps balance the creaminess of the potato base. Toasted ciabatta rubbed with a clove of raw garlic is another professional option for serving.

Garnish Options for Visual Appeal

Top each bowl with a sprinkle of fresh chives or thinly sliced green onions for a pop of color. A few crumbles of reserved smoked beef bacon on top add a textural contrast. For an elegant look, a swirl of extra heavy cream or a pinch of paprika can be added to the surface.

Balancing the Meal with Sides

Since this soup is very rich and filling, it is best paired with a light, acidic side dish. A simple arugula salad with a lemon vinaigrette or a crisp cucumber salad provides a refreshing counterpoint. This prevents the meal from feeling too heavy.

Storage and Preservation

Refrigerating the Soup

Allow the soup to cool completely to room temperature before transferring it to airtight glass containers. Store it in the back of the refrigerator where the temperature is most consistent. This soup will remain fresh and safe to eat for 3 to 4 days.

Freezing Cream-Based Soups

Freezing soups with heavy cream can be tricky as the emulsion may break upon thawing. To minimize this, freeze the soup in smaller portions in freezer-safe bags with the air squeezed out. Be aware that the texture may be slightly grainier after freezing, which can be fixed during reheating.

Thawing and Safety

Always thaw frozen soup in the refrigerator overnight rather than on the counter. This ensures the soup stays at a safe temperature and prevents bacterial growth. Avoid refreezing the soup once it has been thawed to maintain the quality of the ingredients.

Reheating Instructions

Stovetop Reheating Method

The best way to reheat this soup is in a pot over low to medium heat. Stir frequently to ensure the bottom does not burn and to reintegrate any separated cream. If the soup has thickened too much in the fridge, stir in a small amount of chicken broth or milk to loosen it.

Microwave Heating Tips

When using a microwave, heat the soup in short 1-minute intervals. Stir the soup thoroughly between each interval to distribute the heat evenly and avoid hot spots. Cover the bowl with a microwave-safe lid to prevent the soup from splattering.

Restoring Consistency

If the soup appears broken or oily after reheating, use a whisk to vigorously stir the liquid while it is simmering. This helps re-emulsify the fats and creams. Adding a tablespoon of warm cream can also help restore the original glossy appearance.

Troubleshooting Common Issues

Fixing a Soup That Is Too Thin

If your soup is not thick enough, you can mash a few of the cooked potato chunks directly in the pot. The released starches will act as a natural thickener. Alternatively, you can make a small additional amount of butter and flour roux and stir it in.

Managing Overly Salty Soup

If the beef bacon made the soup too salty, add a peeled, halved potato and simmer it for 10 minutes to absorb some of the salt before removing it. Adding a splash of heavy cream or a pinch of sugar can also help mask the excess saltiness.

Correcting a Lumpy Roux

If your roux becomes lumpy, use a whisk to work out the clumps over medium heat before adding the cream. If lumps persist after adding the liquid, you can pass the cream mixture through a fine-mesh strainer. This ensures a perfectly smooth base before it enters the main pot.

Frequently Asked Questions

Can I make this soup dairy-free?

Yes, replace the butter with a plant-based butter alternative and the heavy cream with full-fat coconut milk or cashew cream. Ensure the plant-based butter is unsalted to maintain control over the flavor profile.

Which potatoes are best for a chunky texture?

Yukon Gold or red potatoes are the best choice for maintaining a chunky texture. They have a lower starch content than Russets, which prevents them from dissolving into the broth during the simmering process.

How long does this soup stay fresh?

When stored in an airtight container in the refrigerator, this soup stays fresh for 3 to 4 days. Always reheat it to a simmer to ensure food safety before consuming.

Can I use a slow cooker for this recipe?

You can cook the vegetables and potatoes in a slow cooker on low for 6-8 hours, but the roux must still be prepared separately on the stove. Stir the thickened cream mixture into the slow cooker during the last 30 minutes of cooking to avoid curdling.