Creamy Potato Soup

There’s nothing quite like a bowl of warm, creamy potato soup to brighten a chilly winter day. This comforting recipe, topped with bacon, green onions, or shredded cheddar, has been a favorite in my kitchen for years. Perfect for cozy nights or special occasions!

Ingredients:

• 1 lb 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 tbsp butter
• ¼ cup all-purpose flour
• 1 cup heavy cream
• 1 tsp dried tarragon
• 3 tsp chopped fresh cilantro
• Salt and freshly ground black pepper to taste

Directions:

1. Cook bacon in a Dutch oven until crispy. Drain on paper towels, reserving ¼ cup bacon grease.
2. Sauté celery, onion, and garlic in the bacon drippings until soft. Add potatoes and toss to coat.
3. Return bacon to the pot and cover potatoes with chicken stock. Simmer until potatoes are tender (15-20 minutes).
4. In a separate skillet, make a roux with butter and flour. Stir in heavy cream, tarragon, and cilantro. Cook until thickened.
5. Add the cream mixture to the potato mixture. Purée half of the soup for a creamy texture and mix back into the pot.
6. Adjust seasonings and serve hot with your favorite toppings!