Like most slow cooker dishes, these pork chops are flavorful and tender.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 pound 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 tablespoons butter
- ¼ cup all-purpose flour
- 1 cup heavy cream
- 1 teaspoon dried tarragon
- 3 teaspoons chopped fresh cilantro
- salt and freshly ground black pepper to taste
Instructions
- Gather all ingredients.
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- Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Drain bacon pieces on paper towels. Drain off all but 1/4 cup of the bacon grease.
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- Cook celery and onion in the reserved bacon drippings until onion is soft and translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes.
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- Add cubed potatoes, and toss to coat. Sauté for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender, 15 to 20 minutes.
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- Meanwhile, melt butter in a separate skillet over medium heat. Whisk in flour. Cook, stirring constantly, 1 to 2 minutes. Whisk in heavy cream, tarragon, and cilantro.
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- Dotdash Meredith Food Studios
- Bring cream mixture to a boil, and cook, stirring constantly, until thickened, about 5 minutes. Add cream mixture to the potato mixture; stir to combine.
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- Transfer about 1/2 of the soup to a blender and purée. Return to the Dutch oven. Adjust seasonings to taste.
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- Serve hot and enjoy!
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Nutrition Facts
| Calories | 594 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 91 mg |
| Dietary Fiber | 5 g |
| Protein | 13 g |
| Saturated Fat | 18 g |
| Sodium | 879 mg |
| Sugars | 3 g |
| Fat | 42 g |
| Unsaturated Fat | 0 g |
Reviews
I live up in the mountains and I made this soup for my family and the neighbors everybody raved about it. It’s a wonderful soup when it’s cold outside. I recommend that you definitely make this soup. Everyone will love it.
You can do this all in one Dutch oven. After the bacon, add a couple Tbs butter, cook the veggies except for the potatoes. When they are soft, add the flour and cook for a couple minutes. Add the broth. Add the potatoes and simmer until soft. Lower heat and add the cream and simmer till warmed through. Why dirty more pans than you need to.
Made some changes to mine, the first being instead of chicken stock, I boiled down to chicken thighs with two chicken drumsticks, and then left the chicken meat for flavor. Took out the celery, and the cilantro add an extra dill. Awesome recipe, creamy – my kid ate it up! A little cheese and Frank’s red hot on top and it was delicious.
I never make the same potato soup because I always lose my recipe reference lol, this time I decided to be smarter and save it, and my family loved it so it will be worth making again!! I did add a few things and leave put a couple things (mostly left out things because I didn’t have it lol) I added sour cream, shredded mild cheddar cheese mixed in at the end, also did not have fresh cilantro so I used my dried cilantro and it turned out fine, will try with fresh next time and see which 1 my family loves more!! as well we did toppings using shredded cheese, chopped green onion and extra chopped cooked bacon (or sometimes we use the real bacon bits you can buy in the store for topping)
Mr potato here grew up picking spuds by hand on 40 acres of them,well this is a very good way to soup them it is awesome good job I loved it
My family loves this soup!!
The recipe was great. Only thing I added was tumeric.
I did add some more liquid as I prefer my soups not so thick. I also do not puree. No need to, in my opinion. I have made it a few times and it is delicious. I serve with sour cream and sharp cheddar for garnish. Goes well with some nice bread!
We do not like cilantro, so I used oregano instead.
Unbelievably delicious! I added chopped cauliflower and broccoli with the potatoes and the extra flavor was RIGHT ON!
I made it just as is…. wonderful!
I’ve made a lot of potato soup recipes in my lifetime, but this one is hands-down THE BEST. I tend to add a little more chicken stock than called for and I wait to add the crumbled bacon at the end.
GREAT RECIPE!
Left out the cilantro – we loved it.
good
I agree with adding the bacon towards the very end. I also felt the heavy cream was a bit much. It was tasty but definitely more work than anticipated, especially with my physical limitations.
It’s a lot of trouble but worth it! Better than at a resturant.
Delicious!
I like to use frozen cubed hashbrowns. And I do everything else the same..
This is very close to my own version. It’s very easy to make and is so comforting especially on cold nights! I use cooked and crumbled sausage and small diced carrots in my soup! Great flavors together. Try it
Delicious. However it does not need to be fat laden. Instead of heavy cream, I used 1/4 cup of half and half and 3/4 cup of 1 percent lactose free milk. I also did not reserve 1/4 cup of bacon grease, but poured off most of it and fried the onion and celery in the grease coated pan. The soup turned out great with these adjustments, so if you are lactose intolerant or cutting back on fats, still enjoy this hearty soup!