Description
A thick, creamy, and hearty potato soup loaded with potatoes, smoked turkey bacon, and kale, perfect for a cozy fall dinner.
Ingredients
Scale
- 1 large onion, diced
- 1/2 cup thinly sliced carrots
- 1 lb smoked turkey bacon, chopped
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 8 potatoes, peeled and cubed
- 4 cups chicken broth
- 3 Tablespoons butter
- 3 Tablespoons flour
- 1 cup heavy cream or half and half
- 1 Teaspoon dried tarragon
- 1/3 cup kale, stems removed and chopped fine
- Salt to taste
- Pepper to taste
Instructions
- Step 1: Cook the smoked turkey bacon in a dutch oven until done.
- Step 2: Remove the turkey bacon, drain off all but 1/4 cup of the turkey bacon grease.
- Step 3: Cook celery, carrot and onion in the 1/4 cup turkey bacon grease until soft.
- Step 4: Stir in the minced garlic, cook for 1 minute more.
- Step 5: Add cubed potatoes, toss to coat.
- Step 6: Saute the potatoes 3 or 4 minutes.
- Step 7: Place the fried turkey bacon back in the pan.
- Step 8: Add enough chicken broth to the pan to cover the potatoes, cover and simmer until potatoes are tender.
- Step 9: In a heavy duty sauce pan, melt the butter over medium heat, whisk in the flour, cook and whisk the mixture for 2 minutes to remove the flour taste.
- Step 10: While still whisking add the cream in a slow stream to the flour mixture.
- Step 11: Cook and whisk until mixture thickens, add the Tarragon and Kale to the pot.
- Step 12: Stir the cream mixture into the potato mixture.
- Step 13: Season with salt and pepper to your liking.
Notes
Serve this delicious soup with homemade bread or rolls for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soups
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal
- Sugar: 7 g
- Sodium: 890 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 17 g
- Cholesterol: 85 mg
Keywords: creamy, Fall dinner, hearty, potatoes, potato soup