A lusciously thick and rich potato soup, made with bacon, celery, onions, potatoes, chicken stock and double cream. Perfect when served as a starter, for lunch or dinner.
1584 people made this
450g streaky bacon, chopped
2 sticks celery, diced
1 onion, chopped
3 cloves garlic, finely chopped
8 potatoes, peeled and cubed
1 litre chicken stock or enough to cover potatoes
4 tablespoons plain flour
250ml double cream
1 teaspoon dried tarragon
1 tablespoon chopped fresh coriander
salt and pepper to taste
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Method Prep:10min › Cook:30min › Ready in:40min
In a large saucepan, cook the bacon over medium heat until done. Remove bacon from pan and set aside. Drain off all but 4 tablespoons of the bacon fat.
In the bacon fat remaining in the pan, saute the celery and onion until onion begins to turn clear. Add the garlic and continue cooking for 1 to 2 minutes. Add the cubed potatoes and toss to coat. Saute for 3 to 4 minutes. Return the bacon to the pan and add enough chicken stock to just cover the potatoes. Cover and simmer until potatoes are tender.
In a separate pan, melt the butter over medium heat. Whisk in the flour. Cook stirring constantly, for 1 to 2 minutes. Whisk in the double cream, tarragon and coriander. Bring the cream mixture to the boil and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup and return to the pan. Adjust seasonings to taste.