Thanksgiving | How To Make Absolutely Ultimate Potato Soup

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and adds a unique flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides good fats.

Cook 1 pound of chopped bacon in a Dutch oven over medium heat until crisp, about 10 to 15 minutes.

Remove the bacon and drain off the fat, reserving a quarter cup in the Dutch oven.

Add 2 diced celery stalks and 1 chopped onion to the bacon fat, cooking until translucent, about 7 to 10 minutes.

Add 3 minced garlic cloves and cook for another 1 to 2 minutes.

Stir in 8 cut-up red skin potatoes and cook with the vegetables for 3 to 4 minutes.

Add enough chicken stock to cover the potatoes, about 4 to 6 cups, then cover the Dutch oven and simmer until the potatoes are tender, about 20 to 30 minutes.

Melt 3 tablespoons of butter in a pan over medium heat, then whisk in 1/4 cup of flour and cook for 1 to 2 minutes, whisking constantly to make a roux.

Whisk in 1 cup of half-and-half and cook until the sauce thickens, about 2 to 3 minutes.

Stir in 1 teaspoon of dried tarragon and 1 tablespoon of chopped fresh cilantro, or substitute with parsley or dill.

Add this mixture to the soup and stir to blend in.

Adjust seasoning to taste with salt and ground black pepper before serving.

Garnish each bowl with the reserved cooked bacon, shredded cheese, and sliced green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens